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Pork Chops with Tomatoes
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
248Calories
39 gProtein
2 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein39 g
Carbohydrates2.2 g
Fiber0.7 g
Sugars1.6 g
Total Fat9.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol97 mg
Sodium69 mg
Potassium706 mg
Calcium15 mg
Iron0.8 mg
Magnesium44 mg
Phosphorus355 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline2.9 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 126. The excerpt below is the record exactly as published.
6 pork chops 1 slice onion 6 tablespoons uncooked rice 1 can tomato or 2 cups stewed tomatoes Arrange chops and onion in casserole. Put 1 tablespoon rice on each chop. Arrange pieces of tomato on rice. Season with salt and pepper
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