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Fried Fowl
From The household cook book, 1902
Serves 1
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
427Calories
10 gProtein
25 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein9.7 g
Carbohydrates25 g
Fiber0 g
Sugars0.2 g
Total Fat32 g
Saturated Fat3.6 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol186 mg
Sodium2408 mg
Potassium113 mg
Calcium39 mg
Iron2.7 mg
Magnesium16 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E9.8 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate74 mcg
Choline147 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 117. The excerpt below is the record exactly as published.
FRIED FOWL — -Cold roast or boiled fowl can be dipped in bat- ter and fried. Make the batter of 4 heaping tablespoons of flour, 1 egg, ^ cup of water, and 2 tablespoons of salad oil. Add the water to the flour gradually, stirring it smooth; then beat in the yolk of the POULTKY 155 egg, with I teaspoon of salt,
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