Breaded Chops
From The National home cook book, 1900
Use beef suet instead of lard for frying.
Presented as published in 1900. 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
498Calories
21 gProtein
78 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein21 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.9 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium862 mg
Potassium281 mg
Calcium226 mg
Iron6.1 mg
Magnesium52 mg
Phosphorus277 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate139 mcg
Choline163 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The National home cook book (1900), page 45. The excerpt below is the record exactly as published.
Dip each chop in a beaten egg, then in bread crumbs which have previously been dried in the oven
Cook this with the app: pantry check, scaling, and the assistant.