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Fried Chicken
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
201Calories
11 gProtein
23 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein11 g
Carbohydrates23 g
Fiber0.7 g
Sugars0.1 g
Total Fat6.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.6 g
Cholesterol32 mg
Sodium34 mg
Potassium113 mg
Calcium11 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate42 mcg
Choline31 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 64. The excerpt below is the record exactly as published.
Fried Chicken. — Cut the chicken in pieces a suit- able size for serving. Lay the pieces, skin side down, on a plate or board, dust freely with salt and lightly with pepper, cover with ^'g^ batter, roll in cracker crumbs
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