Maryland Fried Chicken
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve with hot soda biscuits.
Presented as published in 1904. 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
2001Calories
42 gProtein
24 gCarbs
193 gFat
Full nutrition (33 nutrients)
Calories2001 kcal
Protein42 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat193 g
Saturated Fat103 g
Monounsaturated Fat45 g
Polyunsaturated Fat5.5 g
Cholesterol610 mg
Sodium216 mg
Potassium786 mg
Calcium307 mg
Iron2 mg
Magnesium64 mg
Phosphorus525 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate23 mcg
Choline101 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 32. The excerpt below is the record exactly as published.
MARYLAND fried chicken has a fame dating back long " befo' de wah." The old mammies fry thin slices of bacon in the pan, then turn their young chickens, cut up as for fricassee, salted and peppered and rolled in flour, into the hot fat. Fry till each piece is a beautiful brown. Take the chicken and bacon out of the pan and put them in the oven to keep hot. Stir into the gravy a tablespoonful of flour, and when it browns add a pint of rich cream
Cook this with the app: pantry check, scaling, and the assistant.