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Fried Chicken, Country Style
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
783Calories
14 gProtein
31 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein14 g
Carbohydrates31 g
Fiber0.1 g
Sugars0 g
Total Fat67 g
Saturated Fat33 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.4 g
Cholesterol170 mg
Sodium2506 mg
Potassium241 mg
Calcium88 mg
Iron2.7 mg
Magnesium25 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate58 mcg
Choline34 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 253. The excerpt below is the record exactly as published.
Fried chicken, country style. Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream
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