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Pork Tenderloin

Name: Pork Tenderloin
Yield: 1 servings
Ingredients: Fry salt pork until crisp and brown.; Take out and fry slices of pork tenderloin until brown.; Put in casserole and cover with milk thickened with browned flour.

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

217Calories

38 gProtein

1 gCarbs

7 gFat

Full nutrition (30 nutrients)

Calories217 kcal

Protein38 g

Carbohydrates1.2 g

Sugars1.2 g

Total Fat7.4 g

Saturated Fat1.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol104 mg

Sodium80 mg

Potassium712 mg

Calcium38 mg

Iron1.6 mg

Magnesium45 mg

Phosphorus394 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin A8 mcg

Vitamin E0 mg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline4.5 mg

Water148 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 13. The excerpt below is the record exactly as published.

Pork Tenderloin Fry salt pork until crisp and brown. Take out and fry slices of pork tenderloin until brown. Put in casserole and cover with milk thickened with browned flour.

Cook this with the app: pantry check, scaling, and the assistant.