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Chicken Fried (New England Style)
From The national course in home economics, 1917
Serves 1
Mrs. Fanny Oakley
Presented as published in 1917. 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
540Calories
40 gProtein
17 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein40 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol157 mg
Sodium212 mg
Potassium697 mg
Calcium320 mg
Iron2 mg
Magnesium65 mg
Phosphorus504 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C2.7 mg
Vitamin A148 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate23 mcg
Choline145 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 80. The excerpt below is the record exactly as published.
CHICKEN FRIED. (New England Style.) A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has been slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in flour. Fry them in plenty of butter till done. It takes about twenty minutes to fry them. Put the chicken on a platters POULTRY AND GAME. 103 make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour
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