dairy-freenut-freesoy-freefish-freeshellfish-free
Cutlets of Pork a la Dauphine
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a lunch or supper dish.
Presented as published in 1918. 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
292Calories
36 gProtein
1 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein36 g
Carbohydrates1.3 g
Fiber0.4 g
Sugars0.9 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Cholesterol95 mg
Sodium187 mg
Potassium688 mg
Calcium10 mg
Iron1 mg
Magnesium41 mg
Phosphorus342 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A5.5 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline2.5 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 249. The excerpt below is the record exactly as published.
small cutlets from loin of pork; remove most part of the fat and also the bone, leaving the cutlets in nice shapes; sprinkle with pepper and salt. Make a rich thick allemande sauce and spread the cutlets on both sides while the sauce is hot. Put on an oiled paper; leave until cold; dip in egg and bread crumbs and fry in hot fat until well done on both sides and golden brown. Arrange on a platter and put a paper frill on each cutlet. Serve with fresh peas, string beans, or asparagus tips all around, as a lunch or supper dish with apple sauce at the side
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