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Fried Chicken and Cauliflower
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
498Calories
23 gProtein
15 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein23 g
Carbohydrates15 g
Fiber2.9 g
Sugars5.9 g
Total Fat38 g
Saturated Fat18 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol139 mg
Sodium148 mg
Potassium811 mg
Calcium226 mg
Iron1.3 mg
Magnesium56 mg
Phosphorus341 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C102 mg
Vitamin A74 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate151 mcg
Choline72 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 173. The excerpt below is the record exactly as published.
Fried Chicken and Cauliflower. Use two chickens, each weighing about three pounds, one large head of cauliflower, one pint of milk, half a pint of cream, one quarter of a pound of clear salt pork, and some flour, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.