Southerndinner
Fried Chicken No. 2
From The Pennsylvania German cook book, 1902
Some roll chicken in flour and fry in butter until done.
Presented as published in 1902. 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
653Calories
41 gProtein
48 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein41 g
Carbohydrates48 g
Fiber2.3 g
Sugars1.8 g
Total Fat32 g
Saturated Fat8.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Cholesterol179 mg
Sodium499 mg
Potassium436 mg
Calcium112 mg
Iron4.6 mg
Magnesium53 mg
Phosphorus356 mg
Zinc3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C2.7 mg
Vitamin A133 mcg
Vitamin E0.8 mg
Vitamin K3.5 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate115 mcg
Choline186 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 25. The excerpt below is the record exactly as published.
FRIED CHICKEN NO. I. Put suet or butter (two tablespoonfuls) into a real hot spider. Roll chicken in bread crumbs and put iu pan, season with salt and pepper, let brown well, then turn, and brown on the other side, then pour on hot water to almost cover chicken and i)ut on a lid and let cook until done. Mrs. C. W. Berry. FR ED CHICKEN NO. 2. Boil chicken until almo.st tender, then take out carefully and roll in beaten eggs and cracker crumbs which have been .salted. Fry in butter until a nice brown
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Cook this with the app: pantry check, scaling, and the assistant.