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Macaroni with Pork Chops
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
609Calories
53 gProtein
75 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein53 g
Carbohydrates75 g
Fiber6.9 g
Sugars6.9 g
Total Fat12 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol97 mg
Sodium667 mg
Potassium1320 mg
Calcium56 mg
Iron3.6 mg
Magnesium115 mg
Phosphorus567 mg
Zinc4 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A216 mcg
Vitamin E2.7 mg
Vitamin K17 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate41 mcg
Choline13 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 25. The excerpt below is the record exactly as published.
Macaroni with Pork Chops 2 cupfuls macaroni 1 teaspoonful salt 4 large pork chops M teaspoonful pepper 4 cupfuls tomatoes dash of paprika
Cook this with the app: pantry check, scaling, and the assistant.