A representation of how this dish might look when finished.

Fried Chicken B

Name: Fried Chicken B
Yield: 4 servings
Ingredients: 1 chicken, disjointed; 1 cup flour; 1 teaspoon salt; ¼ teaspoon white pepper; ¾ cup water; 2 eggs, well beaten; 1 tablespoon melted shortening; 3 cups shortening for deep frying

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.

Ingredients

4 servings

1 chicken, disjointed
1 cup flour
1 teaspoon salt
¼ teaspoon white pepper
¾ cup water
2 eggs, well beaten
1 tablespoon melted shortening
3 cups shortening for deep frying

Method

Make a batter by mixing the flour, salt, white pepper, water, well-beaten eggs, and melted shortening.
Heat a kettle of shortening to 360 degrees Fahrenheit (hot enough to turn a crumb of bread a golden brown in sixty seconds).
Drain the chicken but do not dry.
Dip each joint separately in the batter and fry in the hot shortening until golden brown, taking ten to twelve minutes.
Serve on a folded napkin garnished with parsley.

Original recipe, verbatim

B

{KaU B. Vauthn)

Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white pepper,
}4 cupful water, 2 well beaten eggs, and 1 tablespoonful melted Crisco.
Have kettle of Crisco hot enough to turn crumb of bread a golden brown
in sixty seconds. Drain chicken but do not dry. Dip each joint separately
in batter and fry in the Crisco until golden brown. It should take from
ten to twelve minutes. Serve on a folded napkin garnished with parsley.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.