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Braised Tenderloin or Pork Chops
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Let simmer from one and a half to two hours.
Presented as published in 1907. 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
568Calories
12 gProtein
123 gCarbs
15 gFat
Full nutrition (29 nutrients)
Calories568 kcal
Protein12 g
Carbohydrates123 g
Fiber7.8 g
Sugars0.7 g
Total Fat15 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol31 mg
Sodium1613 mg
Potassium210 mg
Calcium458 mg
Iron48 mg
Magnesium46 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate210 mcg
Choline18 mg
Water580 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 23. The excerpt below is the record exactly as published.
BRAISED TENDERLOIN OR PORK CHOPS. Mrs. A. F. Pepper. Mrs. Blanche Wells Clark, Pittsburg. Braised by broiling in oven until brown, then place in kettle and pour sauce over and simmer. Sauce: — Two tablespoons of butter, three of flour; add to this three pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.