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Fork Cutlets, Plain Broiled
From The household gas cookery book, 1900
Serves 1
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
245Calories
36 gProtein
0 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories245 kcal
Protein36 g
Carbohydrates0 g
Fiber0 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Cholesterol102 mg
Sodium92 mg
Potassium653 mg
Calcium29 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus355 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1 mg
Vitamin A3.4 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate8.5 mcg
Water123 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 50. The excerpt below is the record exactly as published.
Fork Cutlets, Plain Broiled.— These cutlets must be cut from the neck or loin of dairy-fed pork, not too fat ; they should be trimmed very little, the rough part of the chine bone only requiring to be removed; the skin must be left and scored in six pieces. Season the cutlet with pepper and salt, and broil them under the gas griller. Take care that they are thoroughly done and not scorched; dish them up with any good brown gravy or sauce
Cook this with the app: pantry check, scaling, and the assistant.