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Fried Chicken
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
611Calories
27 gProtein
57 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein27 g
Carbohydrates57 g
Fiber0 g
Sugars6 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol126 mg
Sodium109 mg
Potassium440 mg
Calcium177 mg
Iron4.5 mg
Magnesium50 mg
Phosphorus324 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C1.4 mg
Vitamin A180 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate112 mcg
Choline76 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 28. The excerpt below is the record exactly as published.
Cut the chicken in pieces and dredge with flour and drop in hot boiling lard and butter — equal parts — salt and pepper, and cover tightly and cook rather slowly — if it cooks too quickly it will burn. Cook both sides to a rich brown. Remove chicken and make a gravy by adding milk
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