Escaloped Pork Chops and Potatoes

Name: Escaloped Pork Chops and Potatoes
Ingredients: Cut up potatoes in thin slices; pour over them a cup of milk; little butter on first layer

From The National home cook book, 1900

Presented as published in 1900. 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

845Calories

27 gProtein

170 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein27 g

Carbohydrates170 g

Fiber19 g

Sugars19 g

Total Fat20 g

Saturated Fat4.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol61 mg

Sodium148 mg

Potassium4224 mg

Calcium410 mg

Iron7.4 mg

Magnesium238 mg

Phosphorus766 mg

Zinc3.8 mg

Copper1 mg

Manganese1.4 mg

Vitamin D2.3 mcg

Vitamin C179 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K18 mcg

Vitamin B62.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.9 mg

Folate136 mcg

Choline153 mg

Caffeine0 mg

Water936 g

As published

This recipe was extracted from The National home cook book (1900), page 46. The excerpt below is the record exactly as published.

ESCALOPED PORK CHOPS AND POTATOES—Cut ‘up potatoes in thin slices, wash, then grease a baking dish, put in one layer potatoes, salt, pepper, little butter on first layer, dredge with flour, then another layer of potatoes, etce., on top -have only potatoes, pour over them a cup of milk

Cook this with the app: pantry check, scaling, and the assistant.