nut-freeegg-freesoy-freefish-freeshellfish-free
Baltimore Fry
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
273Calories
3 gProtein
0 gCarbs
29 gFat
Full nutrition (28 nutrients)
Calories273 kcal
Protein3.4 g
Carbohydrates0.2 g
Fiber0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.8 g
Cholesterol43 mg
Sodium266 mg
Potassium76 mg
Calcium7.2 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.9 mcg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 39. The excerpt below is the record exactly as published.
BALTIMORE FRY, Joint the chickens, wash them clean and put them into cold water; take out and salt them, roll each piece in flour, and fry in hot drippings or salt pork fat, almost enough to cover them, put on a tight fitting cover, and fry slowly to a fine brown. When done, put it on a platter, set it in the oven while you prepare the gravy. To the drippings left in the spider add a bowlful of thick cream, let it boil up, add a little flour thickening
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