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Country Club 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
399Calories
18 gProtein
12 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories399 kcal
Protein18 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.6 g
Total Fat31 g
Saturated Fat9.9 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3 g
Cholesterol100 mg
Sodium159 mg
Potassium216 mg
Calcium50 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus165 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.8 mg
Folate25 mcg
Choline62 mg
Caffeine0 mg
Water78 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 122. The excerpt below is the record exactly as published.
Country Club Chicken Sweet Potatoes Green Corn Tomato Salad Apple Whip Chocolate Wafers Coffee *Country Club Chicken—Wash 2 broil- ers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream
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