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Cornmeal Fried Chicken
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
344Calories
14 gProtein
54 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein14 g
Carbohydrates54 g
Fiber1.8 g
Sugars0.6 g
Total Fat7.6 g
Saturated Fat1.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol32 mg
Sodium1783 mg
Potassium198 mg
Calcium20 mg
Iron3.9 mg
Magnesium31 mg
Phosphorus135 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate128 mcg
Choline29 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 32. The excerpt below is the record exactly as published.
Select medium-sized chickens and wash well, then cut into neat pieces and season them. Mix 1 cupful cornmeal with 1 capful flour, 1 tablespoon- ful salt and 1 tablespoonful black pepper. Dip each piece in mixture and fry in hot Crisco twelve minutes.
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