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Pork Chop Sandwiches
From The farm cook & rule book, 1923
Serves 1
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
476Calories
49 gProtein
43 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein49 g
Carbohydrates43 g
Fiber5.4 g
Sugars9.4 g
Total Fat13 g
Saturated Fat1.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol100 mg
Sodium809 mg
Potassium956 mg
Calcium161 mg
Iron3.6 mg
Magnesium87 mg
Phosphorus510 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C4 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate71 mcg
Choline24 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 80. The excerpt below is the record exactly as published.
Pork Chop Sandwiches Bone the chops and dip in a batter made by thickening a little milk with flour. Saute until thoroughly cooked and brown. Then place between buttered slices of bread. Onions, sliced thinly, may be inserted in the sandwich if one desires
Cook this with the app: pantry check, scaling, and the assistant.