Chops with Flemish Sauce
From 365 breakfast dishes, 1901
Mrs. M. J. Lincoln
Presented as published in 1901. 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
549Calories
28 gProtein
25 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein28 g
Carbohydrates25 g
Fiber7.7 g
Sugars7.4 g
Total Fat38 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2601 mg
Potassium1287 mg
Calcium99 mg
Iron2.4 mg
Magnesium72 mg
Phosphorus338 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1069 mcg
Vitamin E0.9 mg
Vitamin K19 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate122 mcg
Choline12 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 37. The excerpt below is the record exactly as published.
Chops with Flemish Sauce. Broil the chops and lay on a hot platter. Flemish Sauce. — Cut a cupful of the red part of the carrot into ^ inch dice and cook in boiling salted water until tender. Make i cup of brown sauce ; add the cooked carrot, ]4 a teaspoonful of chopped parsley, i table- spoonful each of chopped pickles and grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.