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Southern Fried Chicken
From San Rafael cook book, 1906, 1906
Serves 4
Brown sauce preferred by Southern cooks.
Presented as published in 1906. 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
146Calories
8 gProtein
0 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein7.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat5.7 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.6 g
Cholesterol48 mg
Sodium30 mg
Potassium81 mg
Calcium4.9 mg
Iron0.4 mg
Magnesium8.5 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A70 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
SOUTHERN FRIED CHICKEN- Mrs. Nicholas Kittle. Season flour well with salt and pepper, mixing thoroughly. Cut young chicken in 10 pieces, wash and dry, leaving the parts just moist enough to allow the seasoned flour to adhere to them. Put in frying pan equal parts lard and butter
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