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Pork Chops with Fried Apples
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111.
Presented as published in 1912. 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
130Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein0.7 g
Carbohydrates35 g
Fiber3.5 g
Sugars27 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium243 mg
Calcium14 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
PORK CHOPS WITH FRIED APPLES.— Trim ofif most of the fat from nice firm pork chops; dredge well with flour, and put over a hot fire until thoroughly done; 20 to 25 minutes are usually required. In the meantime cut 3 apples into slices and sipimer in butter
Cook this with the app: pantry check, scaling, and the assistant.