PILATES and lifestyle w/ and emphasis on food and DRINK

Recipes from the 1800’s

I was a little hesitant when I saw that I needed to grab a bone in pork chop. Mostly because I usually wimp out and go for the boneless knowing it will be much easier to cook. I sucked it up and went for the bone. These were some thick chops. I got two, just for Andrew and I, and cut the recipe in thirds.

Entomatado, Pork Chops in Green Tomato Sauce. In the back of this cookbook are recipes that Diana Kennedy was either given or found from old Mexican cookbooks. This one was from Libro De Cocina in Toluca. It was published in 1895. How cool is that! Awesome!

The sauce for the pork chop was made up of tomato verdes, cinnamon, caraway, peppercorn, cloves, marjoram and thyme. The instructions said to add a little brown sugar to this sauce if the tomatoes were very acidic. They definitely were, so in went a pinch of brown sugar.

IMG_3558The cooking of the pork chop was the most interesting. First, I had to simmer it in only water over low heat until tender but not done. Then once the sauce was ready I added the pork chop with the pork broth that I had now made and that cooked together on low heat for about 10 minutes. After that I was told to set the dish aside for one hour to let the flavors really marinate. I was sure the pork chop would have been a hockey puck by the end of that, but it was tender and juicy. This was served on a bed of white rice.

I accompanied the pork chop with a Cabbage Salad. This Ensalada de Col was also from the back of the book, being from an old Mexican Cookbook. The old cookbook is titled El Novísimo Arte de Cocina, 1831. Published in 1831. So cool. The book was printed in Mexico City and is dedicated to “Las Señoritas Mexicanas.” The description of the content is, “An excellent collection of the best recipes . . . that can be prepared at the lowest possible cost and as easily as possible.”


This salad was so simple and really good. I wouldn’t call it a salad as we would normally call one today. The cabbage is boiled for a minute and left to pickle with onion, parsley, green olives, wine vinegar and jalepeño chiles en escabeche.  It then sits, getting more flavorful as an hour passes.

While both dishes were from different books, I thought they went together perfectly. A good meal for a dinner party since the original recipe called for 6 pork chops.  Yum.


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