Fried Chicken
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 52. The excerpt below is the record exactly as published.
Fried Chicken.) Cut a chicken in thin slices, fry in lard, and add a little Sam-shu and soy, then mix with half a pound of fresh green peas
Cook this with the app: pantry check, scaling, and the assistant.