1736 English Wine Battered Fried Chicken Recipe
from Dictionarium Domesticum:
A Marinade is defined as a pickled meat, either of flesh (land animal) or fish…
Quarter or cut up your chicken into the more common 8 pieces…Wash your meat.
Place meat in the following mixture and let soak for 3 hours.
Lemon Juice of two large lemons.
Equal amount of verjuice or vinegar.
Verjuice is the juice of unripe, unfermented grapes
if using vinegar: malt vinegar and apple cider vinegar is suggested though distilled can be used.
To the juice add
Salt
Pepper
Cloves
Chibels (Soring Onion Greens, Chive Greens, Scallion Greens) diced
One or Two Bay Leaves
Batter
Flour about One and a half cups
White Wine to create a pancake type batter then add
Three Egg Yolks, add more wine if needed
Coat chicken pieces in Batter and fry
Recipe uses lard but you can use your preference of oil
Garnish
Fried Chopped Parsley
Fried Thin Sliced Lemons
Plate Fried Chicken in a Pyramid, and put fried parsley and fried lemon on and around it.
Thoughts:
To may knowledge this recipe is Kosher, except for the lard oil… easy to substitute that out.
The use of Lemon and Vinegar in a three hour marinade would help prevent spoiling and kill bacteria in a cooking environment very different from today.
The marinade should tenderize the meat (I have used lemon and vinegar in cleaning and marinating white meats). This might be a good recipe to try on an older chicken and a traditional fryer.
I left the other recipes for everyone to try too and the bit on Marigolds because it is interesting and I had no idea powdered Dried Earthworms where once used medicinally… btw the Marigold being referred to is Pot marigold (Calendula officinalis) Aka Calendula
The book is super cool, it covers everything… link to PDF of book:
https://archive.org/details/b30505513/page/n7/mode/2up
Watch a guy cook it…