dairy-freenut-freesoy-freefish-freeshellfish-free
Crown of Pork
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 7
Serve with Espagnole sauce.
Presented as published in 1902. 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
450Calories
60 gProtein
21 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein60 g
Carbohydrates21 g
Fiber5 g
Sugars8.4 g
Total Fat15 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol166 mg
Sodium841 mg
Potassium1209 mg
Calcium73 mg
Iron2.4 mg
Magnesium78 mg
Phosphorus570 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C7.1 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate48 mcg
Choline34 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 102. The excerpt below is the record exactly as published.
Crown of Pork Trim and shape ten or twelve pork chops into a crown. Fili the centre with a mixture of sausage meat and bread crumbs moistened with egg. Roast in a moderate oven for one hour and three-quarters. Fry in butter fifty whole, small onions
Cook this with the app: pantry check, scaling, and the assistant.