Americandinner
Pork Chops with Sauce Robert
From French dishes for American tables, 1886
Presented as published in 1886. 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
1940Calories
313 gProtein
8 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1940 kcal
Protein313 g
Carbohydrates8.4 g
Fiber6.3 g
Sugars0.2 g
Total Fat98 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol846 mg
Sodium542 mg
Potassium5315 mg
Calcium171 mg
Iron8.2 mg
Magnesium361 mg
Phosphorus2792 mg
Zinc18 mg
Copper0.8 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 41. The excerpt below is the record exactly as published.
an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg ; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley ; mix all well together, and serve, without having allowed them to boil. 250. Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork ; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine ; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a ENTREES. 93 funnel ; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner. 251. Spare-Ribs, Apple Sauce. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter ; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cin- namon, the juice of a lemon, and a little water. Put your apples through a sieve, and serve, when very cold, with your roast. 252. Pork Chops, Sauce Robert. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice
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