Chops for the Nursery
From Paper-bag cookery, 1911
This dish is suitable for invalids as it is easy to digest.
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
799Calories
25 gProtein
173 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein25 g
Carbohydrates173 g
Fiber33 g
Sugars39 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.4 g
Cholesterol7.1 mg
Sodium439 mg
Potassium1844 mg
Calcium364 mg
Iron7.5 mg
Magnesium189 mg
Phosphorus521 mg
Zinc3.8 mg
Copper1.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A3.5 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate227 mcg
Choline114 mg
Caffeine0 mg
Water1041 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 for the Nursery. — Every mother is aware of the nourishing properties of bar- ley, but not every child can be got to take the barley in the shape of porridge. The ap- pended recipe solves the difficulty by giving the barley at dinner instead of at breakfast time. Soak 4 oz. thoroughly washed pearl barley for 24 hours. Have ready a well greased bag, six small peeled whole onions (select those about the size of a small Tan- gerine) and the requisite number of chops. Free the chops from all but the smallest quantity of fat, dust them with salt, place them in the bag. Add to them the onions and the barley, salt to taste, and if any of the water in which the latter was soaked re- mains, add this also. If not, add half a pint of chicken stock
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Cook this with the app: pantry check, scaling, and the assistant.