Fried Spring Chicken

Name: Fried Spring Chicken
Ingredients: Clean and disjoint; soak in salt water for 2 hours; Put in frying-pan equal parts of lard and butter; Roll each piece in flour; dip in beaten egg; then roll in cracker crumbs

From The royal baker and pastry cook, 1902

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

155Calories

5 gProtein

26 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories155 kcal

Protein5 g

Carbohydrates26 g

Fiber1.2 g

Sugars0.9 g

Total Fat3.1 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Cholesterol26 mg

Sodium190 mg

Potassium61 mg

Calcium47 mg

Iron1.7 mg

Magnesium10 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate57 mcg

Choline43 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 68. 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 aU enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.