{"id":4372,"slug":"fried-chicken-maryland","title":"Fried chicken, Maryland","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A spring chicken","Flour","Eggs","Bread crumbs","Salt and pepper","Three ounces of butter","Cream sauce","Four corn fritters","Four small potato croquettes","Four strips of fried bacon"],"ingredients_norm":["spring chicken","flour","egg","bread crumb","salt and pepper","butter","cream sauce","corn fritter","potato croquette","fried bacon"],"steps":["Cut up a spring chicken.","Put in flour, then in eggs, and then in bread crumbs.","Season with salt and pepper.","Melt three ounces of butter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it.","It will require about twelve minutes for a young chicken.","When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w7:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"fa75849426d43bfeb6a9b4b8966deb11590da52f562885be28a7fed333790c25","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-chicken-maryland"}