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Chops a l'Indienne
From Soyer's standard cookery, 1912
Serves 4
Water can be used instead of stock, but add more salt.
Presented as published in 1912. 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
26Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein1.6 g
Carbohydrates2.9 g
Fiber0.3 g
Sugars1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.8 mg
Sodium85 mg
Potassium70 mg
Calcium4.7 mg
Iron0.3 mg
Magnesium3.9 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate4.4 mcg
Choline5.8 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 135. The excerpt below is the record exactly as published.
Chops a I'lndienne. For those who like hot things the following may be recom- mended:— Take a teaspoonful of salted flour, mix with it thor- oughly 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 before. Dust these with the flour. Put them into the bag, and add to them a heaped dessertspoonful of. finely-chopped spring onions and half a pint of chicken or other well-flavored stock
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