A representation of how this dish might look when finished.

Fried Chicken C

Name: Fried Chicken C
Yield: 4 servings
Ingredients: 1 chicken, disjointed; ½ teaspoon salt; ¼ teaspoon white pepper; ½ cup flour; 3 tablespoons shortening

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
½ teaspoon salt
¼ teaspoon white pepper
½ cup flour
3 tablespoons shortening

Method

Drain the chicken but do not wipe dry.
Season with salt and white pepper, and dredge well with flour.
Put 3 tablespoons of shortening in a frying pan and when hot, place the chicken in the pan.
Cover and allow to steam for ten minutes.
Uncover and allow the chicken to brown, turning frequently.
Serve on a hot platter, garnished with parsley, with cream gravy.

Original recipe, verbatim

C

(KaU B. Vauthn)

Drain chicken but do not wipe dry. Season with salt and white
pepper and dredge well with flour. Put three tablespoonfuls Crisco in
frying pan and when hot place chicken in pan; cover, and allow to steam
for ten minutes. Uncover, and allow chicken to brown, taking care to
turn frequently. Serve on hot platter, garnished with parsley and serve
with cream gravy.

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.