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Chicken Fried with Salt Pork
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve chicken and fried pork together.
Presented as published in 1885. 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
552Calories
10 gProtein
0 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein9.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat7.3 g
Cholesterol64 mg
Sodium36 mg
Potassium117 mg
Calcium5.8 mg
Iron0.5 mg
Magnesium9.6 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate3.1 mcg
Choline34 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 169. The excerpt below is the record exactly as published.
HICKEN -.fRIEB WITH SALT PORK. After a very tender chicken is cleaned and cut up, roll the pieces in flour seasoned with salt and pepper; slice half a pound of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.