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Pork Chops
From Miss Parloa's kitchen companion, 1887
Serves 4
This method ensures the pork is well cooked and tender.
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories4.6 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium14 mg
Potassium1.7 mg
Calcium4 mg
Iron0.4 mg
Magnesium0.4 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0.2 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 149. The excerpt below is the record exactly as published.
Pork Chops. Have the chops cut thin. Put them in a stew-pan, and cover with boiling water.
Cook this with the app: pantry check, scaling, and the assistant.