Fried Chicken
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1198Calories
37 gProtein
15 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1198 kcal
Protein37 g
Carbohydrates15 g
Fiber0 g
Sugars0 g
Total Fat109 g
Saturated Fat55 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.5 g
Cholesterol369 mg
Sodium167 mg
Potassium559 mg
Calcium164 mg
Iron2 mg
Magnesium50 mg
Phosphorus392 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K8.2 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate23 mcg
Choline101 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.
chickens until all the blood is out, cut them in pieces, rub a very little salt over them, then roll each piece in flour. Fry them (covered) till a nice brown color in lard or butter. Make a gravy of cream and butter; if the cream is not very thick, add a little flour, season to taste, adding a little mace or nutmeg as desired
Cook this with the app: pantry check, scaling, and the assistant.