Breaded Spring Chicken
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
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
639Calories
50 gProtein
18 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein50 g
Carbohydrates18 g
Fiber0 g
Sugars6.2 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol514 mg
Sodium308 mg
Potassium663 mg
Calcium228 mg
Iron4.2 mg
Magnesium65 mg
Phosphorus588 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C2.7 mg
Vitamin A269 mcg
Vitamin E1.6 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate82 mcg
Choline417 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 13. The excerpt below is the record exactly as published.
BREADED SPRING CHICKEN. Cut up the chicken before cooking, sprinkle with salt and pepper; beat up two eggs, quarter of a pint of milk, two spoonfuls of flour, dip the phicken in this, then in bread crumbs; bake in hot oven
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