Southerndinnerdairy-freenut-freesoy-freefish-freeshellfish-free
Fried Chicken
From Cookery and housekeeping, 1882
Serves 1
Serve with mayonnaise sauce.
Presented as published in 1882. 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
837Calories
52 gProtein
80 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein52 g
Carbohydrates80 g
Fiber9.9 g
Sugars4.3 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol314 mg
Sodium649 mg
Potassium1013 mg
Calcium307 mg
Iron11 mg
Magnesium128 mg
Phosphorus529 mg
Zinc4.5 mg
Copper0.7 mg
Manganese4 mg
Vitamin D1.3 mcg
Vitamin C36 mg
Vitamin A262 mcg
Vitamin E1.5 mg
Vitamin K458 mcg
Vitamin B60.9 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate180 mcg
Choline263 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.
Fried Chicken, or ^Gebackene Hiihner.' (German Recipe.) Young chickens only can be used for this. They should be washed clean, and cut up, if small, into four, P 2IO POULTRY. and if large into six parts. Season with salt and a little pepper ; roll them in flour ; fry in ^g<g and bread crumbs ; garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.