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Fried Chicken
From The Blue grass cook book, 1904
Serves 1
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
676Calories
34 gProtein
19 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein34 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat23 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol192 mg
Sodium9820 mg
Potassium359 mg
Calcium30 mg
Iron3 mg
Magnesium41 mg
Phosphorus278 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A280 mcg
Vitamin E1.2 mg
Vitamin K4.7 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate50 mcg
Choline107 mg
Caffeine0 mg
Water115 g
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.
FRIED CHICKEN Prepare young chicken and sprinkle with salt and lay on ice 12 hours before cooking. 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, flour, butter, salt, and pepper. Cook ti
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