Fried Chicken, Maryland
From The Hotel St. Francis cook book, 1919
Serves 4
Be careful not to burn the chicken.
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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.
Fried chicken, Maryland. Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of butter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon
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