Fried Spring Chicken
From The bride's cook book, 1915
Serves 1
A classic fried chicken recipe.
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
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 55. The excerpt below is the record exactly as published.
FRIED SPRING CHICKEN Clean and disjoint, then soak in salt water for about two hours. Put in fry- ing pan equal parts of lard and butter, enough to cover chicken. Roll each piece in barley flour, dip in beaten egg, then roll in crumbs
Cook this with the app: pantry check, scaling, and the assistant.