Chops a l'Espagnol

Name: Chops a l'Espagnol
Ingredients: four or six chops; 6 ozs. of freshly boiled rice; plenty of tomato catsup

From Paper-bag cookery, 1911

Rice can be cooked with the chops if soaked overnight.

Presented as published in 1911. 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

896Calories

15 gProtein

211 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories896 kcal

Protein15 g

Carbohydrates211 g

Fiber3 g

Sugars58 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium2476 mg

Potassium960 mg

Calcium88 mg

Iron8.3 mg

Magnesium78 mg

Phosphorus266 mg

Zinc2.3 mg

Copper0.6 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A71 mcg

Vitamin E4.2 mg

Vitamin K8.3 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate417 mcg

Choline44 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.

Chops a l’Espagnol. — Take four or six chops. Trim as directed in the foregoing recipe. Dust them with pepper and salt. Have ready a greased bag and 6 ozs. of freshly boiled rice. Mix with the rice plenty of to- mato catsup

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