Fried Tenderloins
From European and American cuisine, 1914
Serves 1
Tenderloins may also be fried plain without eggs or bread.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 229. The excerpt below is the record exactly as published.
dip them in beaten egg and fine bread crumbs, and fry in half butter and half lard to a nice brown color. The frying^ should be done slowly and the pan part of the time covered, for they should be well done, but not dried. Tenderloins may also be fried plain without eggs or bread ; they are nice for breakfast with pota- toes A la crdme and hot com bread. Tenderloin^ Broiled. — Split the tenderloins and season with salt and pepper, dip first into melted butter, then into fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.