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Flank Chops
From Lessons in cooking through preparation of meals, 1912
Serves 1
Use mushrooms as per preference.
Presented as published in 1912. 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
521Calories
51 gProtein
22 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein51 g
Carbohydrates22 g
Fiber0.5 g
Sugars14 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol136 mg
Sodium583 mg
Potassium1178 mg
Calcium349 mg
Iron4.4 mg
Magnesium71 mg
Phosphorus642 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate30 mcg
Choline4.3 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 223. The excerpt below is the record exactly as published.
i c Medium White Sauce to which has been added if desired, i T minced green pepper, and ^4 t onion juice. Preparing the Meal About 3^ h before lunch time prepare the surprise roll and place in the oven. Make the iced tea, place some lemon gems on a plate, and set on the table, cut the bread and butter, and by this time the roll will be done and the lunch can be served. Immediately after lunch scald and peel tomatoes and set in a cold place until needed. DINNER Wednesday Lesson 249 FLANK CHOPS WITH MUSHROOM SAUCE NEW POTATOES BOILED WITH JACKETS ON STEAMED CORN ON COB SLICED TOMATOES COCOANUT CAKE FRUIT CUSTARD Flank Chops aRoII a flank steak
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