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Virginia Fried Chicken
From Twentieth century home cook book, 1905
Serves 4
Better to use half cream if convenient.
Presented as published in 1905. 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
588Calories
12 gProtein
3 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein12 g
Carbohydrates2.8 g
Fiber0 g
Sugars2.9 g
Total Fat61 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol79 mg
Sodium59 mg
Potassium209 mg
Calcium81 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus146 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0.7 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate3.1 mcg
Choline45 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 73. The excerpt below is the record exactly as published.
VIRGINIA FRIED CHICKEN. Dice and fry one-half pound of salt pork until it is well rendered. Pre- pare a young chicken ; cut into pieces for frying ; soak well in salt and water; wipe dry; season with pepper; dredge well with flour, and fry in hot lard until a rich golden color. Take up and keep warm. Pour into the gravy one cup of milk^it is better to use half cream if convenient ; thicken with little flour, adding a spoonful of butter and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.