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Pork Collops
From Cassell's dictionary of cookery, 1892
Serves 4
Time to broil the collops: 8 minutes; sauce simmering: 1 hour.
Presented as published in 1892. 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
126Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein1.3 g
Carbohydrates31 g
Fiber3 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium95 mg
Potassium244 mg
Calcium25 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline9.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1277. The excerpt below is the record exactly as published.
Pork Collops. — Cut a pound of cold roast pork into neat slices. Trim off the fat, season Asith pepper and salt, cover up the slices to keep them from the dust, and put them aside. Mince finety two large onions and three apples, put them into a saucepan with two table-spoonfuls of moist sugar, and four of sherry
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