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Grandmother's Fried Chicken
From The complete cook book, 1900
Serves 4
Chicken can also be fried in olive oil.
Presented as published in 1900. 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
662Calories
10 gProtein
4 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein10 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.9 g
Total Fat67 g
Saturated Fat26 g
Monounsaturated Fat29 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol95 mg
Sodium59 mg
Potassium174 mg
Calcium80 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0.7 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate5.7 mcg
Choline65 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 32. The excerpt below is the record exactly as published.
GRANDMOTHER'S FRIED CHICKEN. Take a young fat chicken, disjoint, wipe each piece clean with a wet cloth, pepper and salt it, and dredge with flour; mix a cup of lard and some fat bacon in a frying pan ; put in a few pieces of chicken and allow room enough for each piece to be turned without crowd- ing; cook slowly until nicely browned oh one side; then turn and brown the other. As fast as you fry the piece, place a dish over hot water, to keep the heat in them while you make the gravy. Pour from the pan all the fat except two tablespoonfuls ; add to this two tablespoonf uls of flour ; mix smooth and add one cup of milk
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