Chops in a Hurry
From Paper-bag cookery, 1911
The bacon is only used for flavoring and should not be served.
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
390Calories
1 gProtein
33 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein1.2 g
Carbohydrates33 g
Fiber0.4 g
Sugars26 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.4 g
Cholesterol29 mg
Sodium1133 mg
Potassium337 mg
Calcium18 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C4.9 mg
Vitamin A31 mcg
Vitamin E1.9 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate11 mcg
Choline28 mg
Caffeine0 mg
Water82 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 in a Hurry. — Take four chops. Trim them well. Dust them lightly with salt and pepper. If no cooked peas are to hand, take a bottle (not tin) of peas, free them from the preserving liquor, and wash well in cold water. Take a liberal quantity of to- mato catsup. Pour it into a well-greased bag. Add the peas, and cook for 15 minutes in a hot oven. Meanwhile take another greased bag. Put into it a slice of fat bacon, a few chicken livers
Cook this with the app: pantry check, scaling, and the assistant.