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Fried Chicken a la Creole
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
470Calories
35 gProtein
24 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein35 g
Carbohydrates24 g
Fiber5.5 g
Sugars13 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol128 mg
Sodium137 mg
Potassium1123 mg
Calcium78 mg
Iron2.5 mg
Magnesium76 mg
Phosphorus352 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C48 mg
Vitamin A173 mcg
Vitamin E1.9 mg
Vitamin K23 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate76 mcg
Choline127 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 80. The excerpt below is the record exactly as published.
Fried Chicken a la Creole Cut the chicken in pieces, dip in egg batter to which has been added two chopped tomatoes, one minced onion, with parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.