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Fried Chicken In The 18th Century?
Published on Jun 20, 2016
You are in for a treat today! This fried chicken recipe comes from Nathan Bailey's 1736 cookbook, "Dictionarium Domesticum." This recipe calls for a marinade that is sure to surprise you. The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off. We highly recommend you try this!
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