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Pork Chops with Fried Apples
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
494Calories
40 gProtein
68 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein40 g
Carbohydrates68 g
Fiber7 g
Sugars55 g
Total Fat10 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol97 mg
Sodium67 mg
Potassium1108 mg
Calcium34 mg
Iron1.1 mg
Magnesium61 mg
Phosphorus403 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.
Pork Chops with Fried Apples—Arrange pork chops on a platter, and surround with slices of cored apples
Cook this with the app: pantry check, scaling, and the assistant.