I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

I’m not sure what’s “puffed” about this – it sounds like standard fried chicken to me!

Puffed Chicken

Cut chicken in pieces and cook the same as for when stewing.  When tender take the chicken from the kettle and place on a plate, using the liquor for a cream sauce or gravy.  Have ready another pot with hot lard.  Make a thin batter, using 1 egg, 1 cup of milk, 1 cup of flour, 1 level teaspoonful of Royal Baking powder.  Dip each piece of chicken separately in the batter, then in the hot fat, and brown as you would crullers.  Serve on a meat platter, and the sauce or gravy in a bowl.  Sauce — mix 2 tablspoons of butter, 1 of flour and 2 of milk.  Add to the liquor and cook until thick, or make just the plain gravy as when you serve a fricasseed chicken.