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Fowl Fried (a la Malabar)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 20 minutes.
Presented as published in 1892. 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
286Calories
2 gProtein
14 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat25 g
Saturated Fat15 g
Monounsaturated Fat0 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol75 mg
Sodium9706 mg
Potassium225 mg
Calcium42 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.3 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 540. The excerpt below is the record exactly as published.
owl, Fried (a la Malabar). — An Indian ilish, highly recommended by an experienced cook. Fry in butter the several joints of a rhicken, previously rubbed with curry-powder and a little salt, ilake them of a nice light l>ro'«Ti colour. Cut some onions into slices, separate them into rings, and again cut them into bits of half an inch. Fry them verj- slowly in a clean'pan of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.