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Pork Cutlets
From The new practical housekeeping, 1890
Serves 1
This is also a nice garnish for Fried Salt Pork.
Presented as published in 1890. 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
579Calories
48 gProtein
49 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein48 g
Carbohydrates49 g
Fiber6 g
Sugars13 g
Total Fat34 g
Saturated Fat7.8 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol149 mg
Sodium208 mg
Potassium1237 mg
Calcium117 mg
Iron4.1 mg
Magnesium79 mg
Phosphorus523 mg
Zinc6.4 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C22 mg
Vitamin A3.6 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B61.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate131 mcg
Choline119 mg
Caffeine0 mg
Water604 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 396. The excerpt below is the record exactly as published.
the remains of cold roast loin of pork into nice-sized cutlets, trim off most of the fat, and chop two onions. Put tablespoon butter in stewpan, lay in the cutlets ana chopped onions, and fry a light brown ; then add a half pint gravy, tablespoon flour, pepper and salt to taste and teaspoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.