Broiled Pork Cutlets

Name: Broiled Pork Cutlets
Ingredients: two pounds of fresh pork loin; a tablespoonful or more of vinegar; a little chopped tarragon; a clove of chopped garlic; a chopped green pepper

From A bachelors cupboard, 1906

A traditional Southern dish.

Presented as published in 1906. 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

1534Calories

192 gProtein

1 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1534 kcal

Protein192 g

Carbohydrates1.4 g

Fiber0.1 g

Sugars0 g

Total Fat86 g

Saturated Fat30 g

Monounsaturated Fat36 g

Polyunsaturated Fat13 g

Cholesterol507 mg

Sodium365 mg

Potassium3275 mg

Calcium38 mg

Iron4.1 mg

Magnesium200 mg

Phosphorus1788 mg

Zinc14 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 34. The excerpt below is the record exactly as published.

two pounds of fresh pork loin Into 82 A BACHELOR'S CUPBOARD Devils and Grills flat pieces of a portion each. In a deep dish, make a marinade of a tablespoonful or more of vinegar, a little chopped tarragon, if you're an epicure, a clove of chopped garlic and a chopped green pepper

Cook this with the app: pantry check, scaling, and the assistant.