Southerndinnernut-freeegg-freesoy-freefish-freeshellfish-free
Fried Chicken
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
644Calories
23 gProtein
24 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein23 g
Carbohydrates24 g
Fiber0 g
Sugars5.9 g
Total Fat50 g
Saturated Fat23 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol151 mg
Sodium118 mg
Potassium428 mg
Calcium199 mg
Iron1.9 mg
Magnesium40 mg
Phosphorus303 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C1.4 mg
Vitamin A74 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate38 mcg
Choline79 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.
FRIED CHICKEN. Cut in pieces, wipe dry, dip in flour, fry (first rapidly then steam slowly, so as not to dry up) in lard. Take up chicken, add two tablespoons flour to grease, let it cook up and add one cup milk and half cup cream for gravy
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