Pork Chops and Apples
From Most for your money cookbook, 1938
Presented as published in 1938. 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
989Calories
155 gProtein
-2 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories989 kcal
Protein155 g
Carbohydrates-1.6 g
Fiber0 g
Sugars1 g
Total Fat48 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol421 mg
Sodium281 mg
Potassium2666 mg
Calcium47 mg
Iron3.3 mg
Magnesium171 mg
Phosphorus1395 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 49. The excerpt below is the record exactly as published.
PORK CHOPS AND APPLES Trim some of the fat from 4 pork chops, season with salt and pepper, and lay in a baking dish. Cover with thin slices of greening apples; sprinkle with a very little sugar, just to make the apples brown, and dot with butter. Bake in a hot oven until apples begin to get tender, then pour in sufficient cider
Cook this with the app: pantry check, scaling, and the assistant.