Mock Fried Chicken
From Efficiency in home-making and first-aid to good cooking, 1915
Make gravy with milk and water left in the pan.
Presented as published in 1915. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 66. The excerpt below is the record exactly as published.
MOCK FRIED CHICKEN. Take a roasting chicken, singe, draw, wash thoroughly, rubbing a little soda over the outside, wash again, cut up as for frying. Heat a few tablespoons of snowdrift in an iron kettle, or griddle, wipe pieces of chicken dry on clean cloth, sprinkle with salt, flour well, brown a piece at a time in the hot kettle, arrange in bottom of roasting pan, add cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.