Baked Tenderloin of Pork
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 30. The excerpt below is the record exactly as published.
Baked Tenderloin of Pork. — Split four or five large tenderloins and make a. stuffing of bread crumbs moistened with one table- spoonful melted butter and seasoned with salt, and a very little thyme, about one- quarter teaspoonful. Put
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