Broiled Cutlets of Pork with Potatoes a la Anna Carine
From The Swedish, French, American cook book, 1918
Serves 2
Serve with potatoes and green vegetables.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 248. The excerpt below is the record exactly as published.
Broiled Cutlets of Pork with Potatoes a la Anna Carine Cdtelettes de Pore, grillees, aux Pommes, a la Anna Carine Select nice rib chops; cut about one inch thick, all even size; beat them down well; put on a broiler; rub over writh a little butter; sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.