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Ford County's Favorite
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories17 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium10 mg
Potassium26 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.1 mcg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 66. The excerpt below is the record exactly as published.
Ford County's Favorite Split a chicken down the back, sprinkle with salt and pepper and dots of butter
Cook this with the app: pantry check, scaling, and the assistant.