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Pork Chops
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
232Calories
5 gProtein
46 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories232 kcal
Protein5.1 g
Carbohydrates46 g
Fiber2.8 g
Sugars23 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.8 mg
Sodium1714 mg
Potassium761 mg
Calcium64 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A7.5 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate10 mcg
Choline2.5 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.
Pork Chops. — These are best fried in a frying-pan in their own fat. They take about twenty minutes, or twice as long as mutton chops to cook, and must be thoroughly done. Season with pepper and salt. Either tomato sauce, apple sauce, or piquante sauce may be served with them in addition to some brown gravy
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