Southerndinner
Fried Chicken
From Fifty-two Sunday dinners, 1913
Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy.
Presented as published in 1913. 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
746Calories
64 gProtein
5 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein64 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol255 mg
Sodium243 mg
Potassium713 mg
Calcium54 mg
Iron3.4 mg
Magnesium73 mg
Phosphorus508 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C32 mg
Vitamin A140 mcg
Vitamin E1.1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate26 mcg
Choline206 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 58. The excerpt below is the record exactly as published.
Fried Chicken — Cream Gravy Baked Potatoes Corn Fritters Cauliflower Salad Peach Cake with Cream Coffee 4 _ ^ TOMATO SOUP (For recipe see Page 40.) FRIED CHICKEN Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Saute in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about ]/i cup of hot stock or water
Cook this with the app: pantry check, scaling, and the assistant.