Pork Chops with Chestnuts and Red Cabbage

Name: Pork Chops with Chestnuts and Red Cabbage
Ingredients: 6 thick loin pork chops; 1 egg, beaten; 2 tablespoons butter; 25 chestnuts; 2 tablespoons flour; 1 cup stock; 1 teaspoon lemon juice; 1 large red cabbage; 3 teaspoons chopped parsley; salt and pepper

From Waldensian cookery, 1957

Presented as published in 1957. 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

1538Calories

241 gProtein

7 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1538 kcal

Protein241 g

Carbohydrates7.1 g

Fiber0 g

Sugars0.3 g

Total Fat83 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol833 mg

Sodium475 mg

Potassium3834 mg

Calcium77 mg

Iron6.1 mg

Magnesium250 mg

Phosphorus2182 mg

Zinc14 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C2 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate50 mcg

Choline147 mg

Caffeine0 mg

Water775 g

As published

This recipe was extracted from Waldensian cookery (1957), page 16. The excerpt below is the record exactly as published.

PORK CHOPS WITH CHESTNUTS AND RED CABBAGE 6 thick loin pork chops 1 egg, beaten 2 tablespoons butter 25 chestnuts 2 tablespoons flour 1 cup stock 1 teaspoon lemon juice 1 large red cabbage 3 teaspoons chopped parsley salt and pepper

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