Southerndinnernut-freeegg-freesoy-freefish-freeshellfish-free
Fried Chicken
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
645Calories
13 gProtein
62 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein13 g
Carbohydrates62 g
Fiber0 g
Sugars5.9 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol87 mg
Sodium60 mg
Potassium335 mg
Calcium199 mg
Iron4 mg
Magnesium37 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate113 mcg
Choline28 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.
FRIED CHICKEN. Cut in pieces, wipe dry, dip in flour, fry (first rapidly then steam slowly, so as not to dry up) in lard. Take up chicken, add two tablespoons flour to grease, let it cook up and add one cup milk and half cup cream
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