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Maryland Fried Chicken with Corn Dodgers
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. C. I. Tibbitts.
Presented as published in 1917. 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
299Calories
9 gProtein
4 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein9.3 g
Carbohydrates3.7 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.4 g
Cholesterol92 mg
Sodium42 mg
Potassium140 mg
Calcium41 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate5.7 mcg
Choline25 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 80. The excerpt below is the record exactly as published.
MARYLAND FRIED CHICKEN WITH CORN D0DQER5. Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all are done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in about one cup or more of cream. Dredge in a little flour; stir; bring it to a boil and let boil three minutes. Season with pepper and salt and poui* over the chicken. Sprinkle the top with some finely-chopped parsley. Have ready firm, cold corn-meal mush. Cut it into slices, dip them lightly in Qggy cover with flour, and fry in butter
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Cook this with the app: pantry check, scaling, and the assistant.