Invalids’ Chop
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
150Calories
5 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein5.3 g
Carbohydrates32 g
Fiber7.2 g
Sugars2 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0.3 mg
Sodium166 mg
Potassium372 mg
Calcium146 mg
Iron3.4 mg
Magnesium51 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate35 mcg
Choline7.6 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 70. The excerpt below is the record exactly as published.
INVALIDS’ CHOP. 1 loin chop. I Salt. Pepper. I 1 slice toast
Cook this with the app: pantry check, scaling, and the assistant.