Fried Chicken, Mexican Style
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
Method
For the croquettes: Drain liquor from canned corn (or grate ears and chop kernels fine). Blend 2 tablespoons shortening and flour in a pan over fire, add milk, stir till boiling, and cook five minutes stirring constantly.
Add seasonings and corn, cook five minutes, then allow to cool.
When cold, form into neat croquettes with floured hands, brush with beaten egg, toss in crumbs, and fry in hot shortening to a golden brown. Drain.
For the chicken: Draw, wash, and dry chicken, then cut into neat joints and sprinkle with salt and pepper.
Heat 5 tablespoons shortening in a frying pan, add the clove of garlic and green pepper cut in small pieces.
When the garlic turns brown, remove it, put the chicken in, and fry till brown.
Add the peeled and chopped tomatoes, then cover closely and allow to simmer until tender.
Place the chicken on a hot platter, garnish with the corn croquettes, and serve hot.
Original recipe, verbatim
Fried Chicken, Mexican Style
1 tender chicken 1 seeded green pepper
Salt and pepper to taste 2 large tomatoes
1 clove garlic 5 tablespoonfuls Crisco
Corn croquettes
For Croquettes
2 tablespoonfuls Crisco }4 teaspoonful sugar
1 can or 14 ears corn Pepper and salt to taste
2 tablespoonfuls flour 1 egg
2 cupfuls milk Breadcrumbs
For chicken. Draw, wash and dry chicken, then cut into neat Joints,
sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of
garlic and pepper cut in small pieces. When garlic turns brown take out,
put chicken in, fry till brown, then cover closely, allow to simmer till ready.
A short time before covering chicken, add tomatoes peeled and cut in small
pieces.
For croquettes. Drain liquor from can of corn, or grate ears, and chop
kernels fine. Blend Crisco and flour together in pan over fire, add milk,
stir till boiling and cook five minutes, stirring all the time, add season-
ings, and corn, and cook five minutes, then allow to cool. When cold,
form lightly with floured hands into neat croquettes, brush over with
beaten egg, toss in crumbs and fry in hot Crisco to a golden brown. Drain.
Place chicken on hot platter, garnish with croquettes and serve hot.
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.