gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pork, Loin of, Baked
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with strained and seasoned gravy.
Presented as published in 1902. 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
266Calories
41 gProtein
6 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein41 g
Carbohydrates6.3 g
Fiber4.8 g
Sugars0.1 g
Total Fat8.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol107 mg
Sodium2423 mg
Potassium806 mg
Calcium100 mg
Iron3 mg
Magnesium78 mg
Phosphorus454 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C2.6 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate1.3 mcg
Choline104 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 302. The excerpt below is the record exactly as published.
Pork, Loin of, Baked PORK Pork Tenderloins Flatten them slightly with the kitchen knife. Melt two table - spoonfuls of butter, put in it one teaspoonful of salt, one salt-spoonful of pepper. Mix well ; dip the chops in it on both sides. Have one pint of freshly made bread- crumbs ; roll the chops in these ; broil them six minutes on each side. Serve them with a paper ruffle on each han- dle. Pork, Loin of, Baked (German method). — Score the skin of a fresh loin of pork, sprinkle a teaspoonful of salt over it, and lay it in a baking- dish with half a cupful of stock or water ; baste liberally. When the meat is half cooked, sprinkle two table - spoonfuls of caraway seed
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.