dairy-freenut-freesoy-freefish-freeshellfish-free
Fritot of Chicken
From Twentieth century home cook book, 1905
Serves 1
Serve with orange or tomato sauce.
Presented as published in 1905. 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
588Calories
46 gProtein
20 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein46 g
Carbohydrates20 g
Fiber0.3 g
Sugars2.9 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat33 g
Polyunsaturated Fat9.9 g
Omega-30.2 g
Cholesterol500 mg
Sodium262 mg
Potassium584 mg
Calcium84 mg
Iron4.2 mg
Magnesium56 mg
Phosphorus473 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C41 mg
Vitamin A230 mcg
Vitamin E1.7 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate102 mcg
Choline401 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 74. The excerpt below is the record exactly as published.
FRITOT OF CHICKEN. Cut up a young chicken (raw), put it in a bowl with salt, pepper, two spoonfuls of olive oil, juice of a lemon ; let it stand for an hour; add two raw eggs, two spoons of flour
Cook this with the app: pantry check, scaling, and the assistant.