Southern Fried Chicken
From The Toronto Cook Book, 1915
Serves 2
Onion juice is best procured by grating the onion. For bread crumbs, save all stale or left-over bread, dry it in a slow oven and reduce it to crumbs.
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 151. The excerpt below is the record exactly as published.
Southern Fried Chicken Raise and remove the breasts of two fine chickens and trim them carefully in good form; dip them in beaten eggs, seasoned with salt, pepper, and a little onion juice, then roll them in bread crumbs; lay them gently into boiling fat and cook to a golden brown; when nicely fried arrange them on the oval dish of the entree set, leaving an open space, in the centre. Cook a quart of small shelled peas, finishing them with a liberal piece of butter
Cook this with the app: pantry check, scaling, and the assistant.