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Southern Fried Chicken
From The Cook County cook book, 1912
Serves 4
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
172Calories
8 gProtein
1 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories172 kcal
Protein8.1 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.6 g
Cholesterol54 mg
Sodium45 mg
Potassium88 mg
Calcium13 mg
Iron0.8 mg
Magnesium9.2 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A70 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate4.2 mcg
Choline27 mg
Caffeine0 mg
Water37 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 186. The excerpt below is the record exactly as published.
SOUTHERN FRIED CHICKEN.— Prepare chicken, cut up, and allow to stand over night in salt and water; when about to cook, dry, sprinkle with pepper iand roll thoroughly in sifted flour. Take equal parts of lard and butter, and when boiling hot in the frying-pan, drop in the chicken, turning constantly. Cook fast, at first, then slowly, until well 'browned. For gravy, dredge in flour and add a little water, allow to simmer. Cut a bunch of parsley up fine and stir in, at last add 1 pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.