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Fried Chicken

Name: Fried Chicken
Yield: 1 servings
Cuisine: Southern
Ingredients: a three pound chicken; tablespoon chopped onion; clove of garlic, chopped; ordinary slice of raw ham, diced; four or five large tomatoes, cut in very small pieces; seasoning well with salt and pepper

From The new practical housekeeping, 1890

Serves 1

Can be garnished with fried oysters, hominy, or rice.

Presented as published in 1890. 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

505Calories

43 gProtein

21 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories505 kcal

Protein43 g

Carbohydrates21 g

Fiber6.2 g

Sugars13 g

Total Fat28 g

Saturated Fat8 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.1 g

Cholesterol142 mg

Sodium576 mg

Potassium1604 mg

Calcium71 mg

Iron3.1 mg

Magnesium94 mg

Phosphorus436 mg

Zinc3.6 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C71 mg

Vitamin A277 mcg

Vitamin E3.2 mg

Vitamin K41 mcg

Vitamin B61.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)16 mg

Folate87 mcg

Choline158 mg

Caffeine0 mg

Water608 g

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 457. The excerpt below is the record exactly as published.

Fried Chicken, — Cut a three pound chicken as directed and fry the back, thighs, legs and wings in a little hot fat until half done ; then put in the breast in two pieces with tablespoon chopped onion, clove of garlic, chopped, and ounch herbs and fry five or ten minutes ; add an ordinary slice of raw ham, diced, four or five large tomatoes, cut in very small pieces, seasoning well with salt and pep- pe

Cook this with the app: pantry check, scaling, and the assistant.