We’ve featured a few different antique recipes by Jas. Townsend and Son, but this might be the best one yet! As Jon points out in the video, we often think of fried chicken as being traditionally American. However, here we have a look at an Olde English version of the dinner time staple. The recipe comes from Nathan Bailey’s 1736 cookbook, “Dictionarium Domesticum,” and features a delicious-sounding marinade for the chicken that calls for lemon juice and vinegar. Check it out and let us know if you decide to try it… we’d love to hear what you think of the tangy flavor!
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