Fried Spring Chicken
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 69. The excerpt below is the record exactly as published.
Fried Spring Chicken. — Clean and disjoint, then soak in salt water for 2 hours. Put in frying-pan equal parts of lard and butter — in all enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of fat from frying-pan, thicken the remainder with browned, flour, add to it cup of boiling water or milk
Cook this with the app: pantry check, scaling, and the assistant.