Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Porterhouse Chops
From Miss Parloa's kitchen companion, 1887
Serves 2
This method yields a chop two inches thick.
A modern interpretation · AI-generated from the original record
Ingredients
- a loin of mutton
Method
Trim nearly all the flank from the loin.
Saw through the backbone about one inch from the end of the loin, then cut again one inch farther up and cut off the chop with a sharp knife.
Nutrition per serving
31Calories
2 gProtein
0 gCarbs
2 gFat
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.