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Maryland Fried Chicken with Corn Dodgers
From The Cook County cook book, 1912
Serves 4
Cut cornmeal mush into slices, dip in egg, cover with flour, and fry in butter.
Presented as published in 1912. 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
292Calories
9 gProtein
2 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein9.1 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.4 g
Cholesterol92 mg
Sodium42 mg
Potassium137 mg
Calcium41 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus96 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 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 185. The excerpt below is the record exactly as published.
MARYLAND FRIED CHICKEN WITH CORN DODG- ERS.— 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 done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in 1 cup or more of cream. Dredge a little flour; stir; bring it to a boil and let boil 3 minutes. Season with pepper and salt, and pour over the chicken. Sprinkle the top with some finely chopped parsley. Have ready firm, cold corn- meal mush
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