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Chops with Tomato Sauce
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
36Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.2 g
Carbohydrates6 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium48 mg
Potassium14 mg
Calcium12 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 78. The excerpt below is the record exactly as published.
Chops with Tomato Sauce After trimming the chops neatly and seasoning with salt and pepper, dip each one in beaten egg, coat with fine bread crumbs and fry a rich brown on both sides, in a small quantity of lard. When done, pile the chops up high in the middle of a hot dish; sur- round them with a border of carefully boiled whole potatoes, rather small and even in size, and pour over all some tomato sauce; sprinkle the surface lightly with finely chopped parsley and tiny patches of sifted egg yolk
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