Chicken Fried in Cream

Name: Chicken Fried in Cream
Ingredients: a few pieces of salt pork; the chicken; a cupful of cream; half a teaspoonful of mustard; the chopped white and crumbed yolk of a hard-boiled egg

From Luncheons, 1902

Presented as published in 1902. 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

1242Calories

43 gProtein

9 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1242 kcal

Protein43 g

Carbohydrates9.4 g

Fiber0.1 g

Sugars0.2 g

Total Fat114 g

Saturated Fat57 g

Monounsaturated Fat30 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol555 mg

Sodium268 mg

Potassium621 mg

Calcium192 mg

Iron2.4 mg

Magnesium55 mg

Phosphorus485 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C2.7 mg

Vitamin A150 mcg

Vitamin E1 mg

Vitamin K8.4 mcg

Vitamin B60.8 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate34 mcg

Choline248 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.

CHICKEN FRIED IN CREAM Fry a few pieces of salt pork until crisp. Remove them from the pan and pu.t in the chicken, which has been cut into pieces and the skin removed. Saute the chiclcen in the pork fat until it is cooked and browned, then turn over it a cupful of cream in which has been mixed half a teaspoonful of mustard and the chopped white and crumbed yolk of a hard- boiled egg

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