Maryland Chicken
From Blue Ribbon cook book, 1905
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
1894Calories
80 gProtein
216 gCarbs
79 gFat
Full nutrition (21 nutrients)
Calories1894 kcal
Protein80 g
Carbohydrates216 g
Fiber7 g
Total Fat79 g
Sodium4702 mg
Potassium1993 mg
Calcium130 mg
Iron18 mg
Magnesium170 mg
Phosphorus844 mg
Zinc7.6 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin C84 mg
Vitamin B61.7 mg
Thiamin (B1)3.5 mg
Riboflavin (B2)2 mg
Niacin (B3)29 mg
Folate578 mcg
Water271 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.
Maryland Chicken—Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping-pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with cream sauce, broiled bacon and corn fritters. N.B.—If chicken is tender it may be cooked without previous stewing. Chicken Pie—1 stewed fow], cut in pieces, 2 cups brown sauce, parsley, rich biscuit crust (2 cups flour)
Cook this with the app: pantry check, scaling, and the assistant.