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Spring Chicken Fried in Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Small chickens may be breaded and fried.
Presented as published in 1885. 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
493Calories
10 gProtein
4 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein10 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Cholesterol152 mg
Sodium54 mg
Potassium194 mg
Calcium76 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 169. The excerpt below is the record exactly as published.
SPRING CHICKEN FRIED IN CREAM. After the chicken is plucked, singed, wiped with a wet towel, and cut in joints, put a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.