Chicken Country Style

Name: Chicken Country Style
Ingredients: Cut a chicken in eight pieces; into some cold milk; seasoning with salt; dry the chicken in flour; in good butter; In the gravy put a tumblerful of cream; a pinch of paprika

From Bohemian San Francisco, 1914

Don't use frozen poultry. Don't substitute corn starch and milk for cream.

Presented as published in 1914. 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

366Calories

32 gProtein

0 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories366 kcal

Protein32 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium119 mg

Potassium321 mg

Calcium19 mg

Iron1.5 mg

Magnesium34 mg

Phosphorus250 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C2.7 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate10 mcg

Choline101 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 34. The excerpt below is the record exactly as published.

Cut a chicken in eight pieces and drop CHICKEN them into some cold milk, seasoning with COUNTRY salt. After soaking for a few minutes dry STYLE the chicken in flour and lay in a frying pan in good butter. Place in the oven and let them cook slowly, turning them occasionally until they are nice and brown on all sides, when remove them. In the gravy put a tumblerful of cream and a pinch of paprika

Cook this with the app: pantry check, scaling, and the assistant.