Chops a l'Indienne

Name: Chops a l'Indienne
Ingredients: four to six chops; a teaspoonful of salted flour; a heaped large teaspoonful of good curry powder; a heaped dessertspoonful of finely chopped spring onions; half a pint of chicken or other well-flavored stock

From Paper-bag cookery, 1911

Water can be used instead of stock, but add more salt.

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

103Calories

7 gProtein

12 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories103 kcal

Protein6.6 g

Carbohydrates12 g

Fiber1.2 g

Sugars3.9 g

Total Fat3.2 g

Saturated Fat0.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol7.1 mg

Sodium340 mg

Potassium288 mg

Calcium21 mg

Iron1.1 mg

Magnesium16 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A4.7 mcg

Vitamin E0.6 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate20 mcg

Choline23 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 17. The excerpt below is the record exactly as published.

Chops a l’lndienne. — For those who like hot things the following may be recommended : — Take a teaspoonful of salted flour, mix with it thoroughly a heaped large teaspoonful of good curry powder — two if liked. Grease a bag very thoroughly. Have ready from four to six chops trimmed as directed be- fore. Dust these with the flour. Put them into the bag, and add to them a heaped des- sertspoonful of finely chopped spring onions and half a pint of chicken or other well- flavored stock

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