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Pork Chops, Fried
From European and American cuisine, 1914
Serves 3
Chops can also be fried without egg and bread crumbs.
Presented as published in 1914. 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
592Calories
76 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein76 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol294 mg
Sodium2520 mg
Potassium1292 mg
Calcium35 mg
Iron2 mg
Magnesium90 mg
Phosphorus801 mg
Zinc5.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B62.5 mg
Vitamin B122 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)27 mg
Folate7.8 mcg
Choline248 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 226. The excerpt below is the record exactly as published.
Pork Chops^ Fried. — Choose 6 chops from the loin, have them cut thin ; trim neatly, season with 1 even tablespoonful sea- soning salt, dust with flour, beat 1 egg until light, dip each chop in the egg, then cover with fine bread crumbs. When all are prepared in this way, place a frying pan with 1 tablespoonful lard
Cook this with the app: pantry check, scaling, and the assistant.