Apples-Pork-Potatoes
From Aunt Sammy's radio recipes, 1926
The food is ready when golden brown.
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2467Calories
218 gProtein
308 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories2467 kcal
Protein218 g
Carbohydrates308 g
Fiber43 g
Sugars136 g
Total Fat50 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol487 mg
Sodium7734 mg
Potassium7710 mg
Calcium421 mg
Iron17 mg
Magnesium458 mg
Phosphorus2466 mg
Zinc15 mg
Copper1.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C157 mg
Vitamin A18 mcg
Vitamin E0.7 mg
Vitamin K19 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate311 mcg
Choline155 mg
Caffeine0 mg
Water2773 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 11. The excerpt below is the record exactly as published.
5 pork chops. 3 teaspoons salt. 5 medium-sized apples, pared and 3^ teaspoon pepper, cored. \}/2 cups boiling water. 4 white potatoes, medium size. Flour. 6 onions
Cook this with the app: pantry check, scaling, and the assistant.