gluten-freedairy-freenut-freeegg-freesoy-free
Fried Chicken with Oysters
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Serve hot.
Presented as published in 1882. 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
251Calories
26 gProtein
9 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories251 kcal
Protein26 g
Carbohydrates8.5 g
Fiber0 g
Sugars1.9 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat3 g
Cholesterol157 mg
Sodium298 mg
Potassium568 mg
Calcium191 mg
Iron15 mg
Magnesium65 mg
Phosphorus366 mg
Zinc123 mg
Copper9 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A58 mcg
Vitamin E2.8 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate24 mcg
Choline228 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 85. The excerpt below is the record exactly as published.
FRIED CHICKEN WITH OYSTERS. Take a nice, tender chicken and open it down the back, and, after cleansing it well, pound all the bones flat, and wash and wipe it dry on a clean Lowel. Then season with pepper and salt and fry- slowly in sweet lard until tender and a fine brown on both sides. Then put it on a dish where it will keep warm. Pour off the lard in the pan and brown particles that may remain, and then half a pint of warm water and flour enough to make the gravy of the proper consistency. Have ready about 25 large oysters
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