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To Fry Chicken
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
394Calories
32 gProtein
6 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein32 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium120 mg
Potassium332 mg
Calcium21 mg
Iron2 mg
Magnesium36 mg
Phosphorus258 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate23 mcg
Choline101 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 51. The excerpt below is the record exactly as published.
To Fry Chicken. Cut up the chicken and put in cold water with a little salt; let it stay 1 hour, then wash off in clear water. Dip pieces of chicken in sifted flour with plenty of black pepper. Have hot lard in a skil- let ; fry a light brown. Make a biscuit dough and cut in long straight pieces and cook. To Make the Gravy — ^When the chicken is done take out and put in the skillet 1 tablespoon of flour ; when it is well mixed add 1 cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.