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Pork Chops
From The century cook book, 1894
Serves 4
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium1.9 mg
Calcium2.9 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 31. The excerpt below is the record exactly as published.
Pork Chops. You need a loin or fore-loin of pork, &g% and bread crumbs, salt and pepper to taste ; to every table- spoonful of bread crumbs allow }^ teaspoonful of minced sage; clarified butter
Cook this with the app: pantry check, scaling, and the assistant.