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Baked Pork Tenderloins with Sweet Potatoes
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
305Calories
39 gProtein
22 gCarbs
7 gFat
Full nutrition (24 nutrients)
Calories305 kcal
Protein39 g
Carbohydrates22 g
Sugars7.9 g
Total Fat7.1 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Cholesterol101 mg
Sodium70 mg
Potassium1307 mg
Calcium37 mg
Iron2.1 mg
Magnesium67 mg
Phosphorus417 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water229 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 127. The excerpt below is the record exactly as published.
BAKED PORK TENDERLOINS WITH SWEET POTATOES
Cook this with the app: pantry check, scaling, and the assistant.