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California Fried Chicken
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
569Calories
16 gProtein
0 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein16 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat55 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.8 g
Cholesterol108 mg
Sodium511 mg
Potassium231 mg
Calcium12 mg
Iron1 mg
Magnesium18 mg
Phosphorus204 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.5 mg
Folate4.9 mcg
Choline34 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 185. The excerpt below is the record exactly as published.
CALIFORNIA FRIED CHICKEN.— 2 young chickens, 1 lb. fat salt pork, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.