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Fried Chicken
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
403Calories
33 gProtein
8 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein33 g
Carbohydrates7.6 g
Fiber0.2 g
Sugars0 g
Total Fat37 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol159 mg
Sodium121 mg
Potassium343 mg
Calcium23 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus271 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate23 mcg
Choline102 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 487. The excerpt below is the record exactly as published.
FRIED CHICKEN. Fry some fat slices of salt pork until the grease is extracted, but not until it browns. Wash and cut up a young chicken of broiling size, soak it in salt and water half an hour, wipe dry, season with pepper, dredge with flour and fry in the hot fat to a rich brown. Set aside in a hot, covered dish. Pour into the gravy left in the pan, a cup of cream, or rich milk ; thicken with a tablespoonful of flour, the same of butter, and add a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.