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Fried Chicken with Tomato and Peppers
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
58Calories
1 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.2 g
Carbohydrates6.3 g
Fiber2.1 g
Sugars3.2 g
Total Fat3.6 g
Saturated Fat3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium588 mg
Potassium260 mg
Calcium14 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline7.6 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 56. The excerpt below is the record exactly as published.
tablespoonful of butter sub- stitute and one of grated onion in a fry- ing pan, add half a cupful of tomato and SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 82 BRIDE'S COOK BOOK three sweet peppers cut into strips. Add the chicken, a teaspoon of salt and a dash of red pepper
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