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Pork Chops with Apple Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
This presents a very sightly dish.
Presented as published in 1911. 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
27Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.2 g
Carbohydrates7.2 g
Fiber0.7 g
Sugars5.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium51 mg
Calcium2.8 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus6.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 55. The excerpt below is the record exactly as published.
Pork Chops with Apple Sauce. Cook tart apples to make a mound in center of dish. Sweeten to taste and have them rather dry. Keep hot on back of stove. Wipe the chops and season with salt, pepper and a little thyme, if liked
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