Fried Chicken
From The easiest way in housekeeping and cooking, 1881
Milk or cream can be used instead of water.
Presented as published in 1881. 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
2505Calories
41 gProtein
30 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories2505 kcal
Protein41 g
Carbohydrates30 g
Fiber6.3 g
Sugars3.9 g
Total Fat247 g
Saturated Fat94 g
Monounsaturated Fat110 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol341 mg
Sodium2796 mg
Potassium913 mg
Calcium139 mg
Iron4.9 mg
Magnesium88 mg
Phosphorus362 mg
Zinc3.2 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D5.8 mcg
Vitamin C3.2 mg
Vitamin A79 mcg
Vitamin E2.1 mg
Vitamin K44 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate39 mcg
Choline234 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 83. The excerpt below is the record exactly as published.
Fried Chicken. Cut the chicken into nice pieces for serving. Roll in flour, or, if preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or lard ; add a teaspoonful of salt and a saltspoonful of pepper ; lay in the pieces, and fry brown on each side, allowing not less than twenty minutes for the thickest pieces and ten for the thin ones. Lay on a hot platter, and make a gravy by adding one tablespoonful of flour to the fat, stirring smooth, and adding slowly one cupful of boiling water or stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.