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Chicken Fry with Brown Gravy
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
45 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein40 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat45 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol188 mg
Sodium213 mg
Potassium700 mg
Calcium322 mg
Iron2 mg
Magnesium65 mg
Phosphorus507 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
Water330 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.
butter and the same measure of water; season with salt and cover closely; let cook until the water boils dry, let the chicken fry brown on both sides, take out and lay on a platter, put a tablespoonful of flour in the frying pan, cook till slightly brown, then add to it a cupful of milk
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