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Pork Chops
From Temperance cook book, 1887
Serves 4
Pork cutlets are cooked in the same way.
Presented as published in 1887. 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
39Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.3 g
Carbohydrates6.6 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium48 mg
Potassium15 mg
Calcium12 mg
Iron0.4 mg
Magnesium2.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 26. The excerpt below is the record exactly as published.
PORK CHOPS, Kemove the skin, trim them, and dip first in beaten egg, then in cracker crumbs seasoned with salt, pepper, minced onion and a little sage
Cook this with the app: pantry check, scaling, and the assistant.