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Fried Chicken
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
292Calories
9 gProtein
2 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein9.1 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.4 g
Cholesterol92 mg
Sodium42 mg
Potassium137 mg
Calcium41 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 38. The excerpt below is the record exactly as published.
Cut the chicken in pieces, lay them in salt and water, changing the water several times ; roll each piece in flour ; fry in very hot lard or butter, season with salt and pepper ; fry parsley with them also. Make a gravy of cream seasoned with salt, pepper and a little mace, thickened with a little flour
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