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Fried Pork Chops
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. John Ward, 6639 Union Ave., Chicago, 111.
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
115Calories
0 gProtein
0 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories115 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline16 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
FRIED PORK CHOPS.— Place 1 tahlespoon of drippings in a frying-pan. -Dust the chops with salt, pepper and flour
Cook this with the app: pantry check, scaling, and the assistant.