Southerndinner
Fried Chicken
From Household hints, 1881
This is a delicious way to cook chicken.
Presented as published in 1881. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 10. The excerpt below is the record exactly as published.
a fowl, do not let it lie in the water in which it is rinsed. Wash it perfectly clean ; rinse as much as you please, but do not let it soak in the water ; put it on a platter to drain ; if it is not to be cooked at once, sprinkle a little salt over it. Roast Chicken. — A small fowl is so likely to dry down and be hard if cooked entirely in the oven that it is a good plan to steam it until tender, and then brown in the oven. Smothered Cldcken. — Split the chicken down the back ; cover with lumps of butter, pepper, and salt ; put in some dish which you can cover closely ; put in half a pint of water ; set in the oven, and cook half an hour. Fried Ohicken. — Parboil, after cutting the fowl up as for fricasseed chicken ; cook with just as little water as possible, then brown in butter
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