nut-freeegg-freesoy-freefish-freeshellfish-free
Spring Chicken Fried in Cream
From The Rural cook book, 1907
Serves 3
Serve garnished with parsley and puffed potato slices.
Presented as published in 1907. 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
657Calories
14 gProtein
6 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories657 kcal
Protein14 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat64 g
Saturated Fat34 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.8 g
Cholesterol203 mg
Sodium72 mg
Potassium258 mg
Calcium102 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate3.4 mcg
Choline34 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 16. The excerpt below is the record exactly as published.
Spring Chicken Fried in Cream, — Put a pint of rich cream in a frying pan over a moderate tire till it begins to color, dip the different parts of the chicken in fiour, fry in the cream on each side till it is a delicate brown. When done put it on a hot platter, pour another half pint of cream into the pan, let it boil one minute, add a saltspoonful of salt, a dash of peppe
Cook this with the app: pantry check, scaling, and the assistant.