Southerndinner
Fried Chicken
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 147. The excerpt below is the record exactly as published.
FRIED CHICKEN. Mrs. Lee R. Matthews, 720 West Crow avenue, Pomona, Oal.— Dress and joint a nice plump, young chicken. Put in frying pan equal parts of either lard or drippings and butter; let get smoking hot and then put in chicken rolled in flour, salt and pepper to taste; cover closely and brown quickly on both sides, then slip to back of range and cook slowly for three-quar- ters' of an hour; remove to hot platter and make a cream gravy as follows: Put two tablespoons of flour in grease and stir till smooth, then add one pint of rich milk
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