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Pork Tenderloin
From Delicacies, 1929
Serves 3
Recipe by Mrs. J. M. McColl.
Presented as published in 1929. 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
519Calories
24 gProtein
82 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein24 g
Carbohydrates82 g
Fiber0.7 g
Sugars34 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol53 mg
Sodium89 mg
Potassium1256 mg
Calcium249 mg
Iron3.2 mg
Magnesium73 mg
Phosphorus385 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate60 mcg
Choline33 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 5. The excerpt below is the record exactly as published.
Pork Tenderloin 1 large pork tenderloin 1 11). sweet potatoes 2 cups milk 4 apples, peeled and cored % cup flour 4 teaspoons seeded raisins % cup cracker crumbs 4 tablespoons sugar (or bread) lA teaspoon cinnamon Salt and pepper 4 marshmallows y2 tablespoon shortening
Cook this with the app: pantry check, scaling, and the assistant.