Fried Chickens
From The spirit of cookery, 1895
This method can also apply to leftover chickens.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 305. The excerpt below is the record exactly as published.
Fried Chickens, the bodies should be partially boned, and steeped in a marinade, dipped in batter, crumbed
Cook this with the app: pantry check, scaling, and the assistant.