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Porterhouse Chops
From Miss Parloa's kitchen companion, 1887
Serves 2
This method yields a chop two inches thick.
Presented as published in 1887. 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
31Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories31 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Total Fat2.4 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol8.8 mg
Sodium7.6 mg
Potassium31 mg
Calcium1.8 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate2.4 mcg
Water7.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 32. The excerpt below is the record exactly as published.
Porterhouse Chops. These chops are but little known, but they are very popular with gentlemen who try them once. They re- semble English chops. This is the way they are cut : Trim nearly all the flank from a loin of mutton
Cook this with the app: pantry check, scaling, and the assistant.