Americandinner
Fried Pork Chops
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
1089Calories
105 gProtein
47 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories1089 kcal
Protein105 g
Carbohydrates47 g
Fiber0 g
Sugars39 g
Total Fat54 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol287 mg
Sodium180 mg
Potassium2095 mg
Calcium34 mg
Iron2.1 mg
Magnesium122 mg
Phosphorus953 mg
Zinc6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C176 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water673 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 15. The excerpt below is the record exactly as published.
Pepper. 2 table-spoonfuls water. 1 table-spoonful ketchup. Salt. Lamb chops should be cut from the loin, and may be either simply fried in the same manner as mutton chops, or dressed with egg and crumbs of bread (but with no parsley), as in the case of cutlets. Gravy should be made in the pan, as for fried steaks. TO FRY PORK CHOPS. 1 lb. pork chops. I 1 pint apple sauce. 1 oz. lard
Cook this with the app: pantry check, scaling, and the assistant.