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Fried Chicken with Hominy
From European and American cuisine, 1914
Serves 3
Serve with cream sauce.
Presented as published in 1914. 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
415Calories
16 gProtein
58 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein16 g
Carbohydrates58 g
Fiber4.8 g
Sugars1.1 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.9 g
Cholesterol45 mg
Sodium1683 mg
Potassium197 mg
Calcium216 mg
Iron22 mg
Magnesium40 mg
Phosphorus147 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.1 mg
Folate89 mcg
Choline45 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 249. The excerpt below is the record exactly as published.
Fried Chicken with Hominy.— Mix in a double boiler 1 cupful hominy with 1 cupful cold water; add 4 cups of boiling water, 1 teaspoonful salt, and Y, tablespoonful lard or butter; cook 1 hour, then pour the hominy into shallow tin pans ; when cold, turn the hominy out of pan on to a board, cut small diamond shapes from it, dip them first in flour, then in beaten egg, and last in bread crumbs ; fry them in a basket in deep fat. Cut a young chicken
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