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Pork Chops with Sweet Potatoes
From A text-book of cooking, 1915
For preparation of Apple Sauce, see Fruit Sauces, p. 32.
Presented as published in 1915. 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
1349Calories
163 gProtein
86 gCarbs
39 gFat
Full nutrition (21 nutrients)
Calories1349 kcal
Protein163 g
Carbohydrates86 g
Sugars32 g
Total Fat39 g
Cholesterol390 mg
Sodium267 mg
Potassium5016 mg
Calcium144 mg
Iron4.9 mg
Magnesium258 mg
Phosphorus1564 mg
Zinc11 mg
Copper1.2 mg
Manganese2.2 mg
Vitamin C77 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Thiamin (B1)0.2 mg
Niacin (B3)2.2 mg
Water898 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 111. The excerpt below is the record exactly as published.
PORK CHOPS WITH SWEET POTATOES Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side ; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Cover and bake 1 hour, or until the potatoes are tender. Baste the potatoes and meat occasionally. 1 See " Nutritional Physiology," by Stiles, p. 221. 276 THE COOKING OF FOODS Remove the chops to the center of a hot platter, and sur- round them with the potatoes. Serve at once with Apple Sauce. (For preparation of Apple Sauce, see Fruit Sauces, p. 32.) BROILED HAM Parboil in boiling water for 10 minutes a slice of ham about £ inch thick. Place in a broiler and broil, or place in a "frying" pan and pan-broil, turning often. Garnish with parsley and serve at once. BACON Place thin slices of bacon (from which the rind has been removed) on a fine wire broiler. Place the broiler in a drip- ping pan, and bake in a hot oven until brown and crisp, turning once. When bacon is being cooked, it is almost impossible not to burn the fat. In broiling, the burned fat is drained from the bacon, hence the advantage of broiled over sauteed bacon. SCALLOPED POTATOES WITH BACON 4 medium potatoes
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