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Pork Tenderloin with Fried Apples
From Cooking for profit, 1886
Serves 1
Some kinds of apples fry well enough without flour.
Presented as published in 1886. 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
324Calories
2 gProtein
52 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein1.8 g
Carbohydrates52 g
Fiber4.7 g
Sugars36 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.7 g
Cholesterol13 mg
Sodium0.2 mg
Potassium335 mg
Calcium19 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline19 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 31. The excerpt below is the record exactly as published.
rk Tenderlofn With Fried Ap- ples. The tenderloin cooked by broiling or frying. The apples instead of potatoes. Slice two apples across the core with- out pairing or coring; dip the slices in flour and lay them in a large fryingpan in which is a little hot drippings or lard
Cook this with the app: pantry check, scaling, and the assistant.