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Fried Chicken

Name: Fried Chicken
Yield: 4 servings
Ingredients: Cut the chicken in pieces; Salt to taste; Roll each piece in flour; Use bacon frying and lard equal parts; If butter is used with lard, use only enough to make brown nicely

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

36Calories

0 gProtein

0 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories36 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat4 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Cholesterol3.8 mg

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline2 mg

Caffeine0 mg

Water0 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 18. The excerpt below is the record exactly as published.

FRIED CHICKEN. Mrs. Eliza B. Smith. Cut the chicken in pieces. Wipe dry. Salt to taste. Roll each piece in flour. Use bacon frying and lard equal parts. If butter is used with lard, use only enough to make brown nicely

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