Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two spoonfuls of flour
- two cups of flour
- a spoonful of cream
- a pint of cream
- a cup of flour to a cup
- a pinch of salt
- one beaten egg
- salt
- pepper
Directions
If possible, select small fowl. Split down the back, having iirst been prepared carefully in the usual way. Should the fowl be large, disjoint it. Season well, run with flour and then in a mixture composed of an egg beaten with a spoonful of cream. Then dust with sifted crumbs. Heat clarified butter — plain may be used — and when hot, fry the chicken in this slowly, turning over many times until it is an even dark yellow. It should have a nice, rich color and if fried slowly and frequently turned, this is very easy to obtain. Fry about fifteen minutes, then put in covered dish of porcelain or something that will stand the heat and put into slow oven for ten minutes. With the butter left in the pan, make a cream sauce by mixing two spoonfuls of flour, then adding a pint of cream and milk mixed, salt and pepper. Do not make it too thick. Chicken Maryland is always served with corn fritters and strips of broiled bacon, this placed on the platter with the fowl.
Corn Fritters for Above.
It is preferable to use fresh corn, although the canned may be used. Chop until it looks grated, or grate the ears on a greater. Make a batter, using the proportions of a cup of flour to a cup and a half of milk, one beaten egg and a pinch of salt. This makes a thin fritter. If a thick, puffy one is de- sired, add more flour and use baking powder, a teaspoonful to two cups of flour. — Mrs. E. B. Perrin, Williams, Ariz.