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Fried Chicken
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
457Calories
35 gProtein
22 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein35 g
Carbohydrates22 g
Fiber6.3 g
Sugars0.2 g
Total Fat38 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol159 mg
Sodium9826 mg
Potassium669 mg
Calcium140 mg
Iron4.5 mg
Magnesium80 mg
Phosphorus300 mg
Zinc2.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate27 mcg
Choline104 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 110. The excerpt below is the record exactly as published.
Fried Chicken Dress a young chicken, cut off the legs, wings and neck, and then cut down the back bone, and press the body open, breaking the breast bone by pounding lightly. Boil the legs, wings, and giblets in water enough to cover, and when tender add salt and pepper to taste, and 1 tablesp flour mixed with 1 tablesp butter
Cook this with the app: pantry check, scaling, and the assistant.