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Pork Tenderloins
From Kirmess cook book, 1907
Serves 2
Serve with browned potatoes and apple sauce.
Presented as published in 1907. 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
261Calories
38 gProtein
13 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein38 g
Carbohydrates13 g
Fiber1.7 g
Sugars0.6 g
Total Fat6.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Cholesterol101 mg
Sodium75 mg
Potassium997 mg
Calcium22 mg
Iron2.3 mg
Magnesium61 mg
Phosphorus412 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline9.2 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 68. The excerpt below is the record exactly as published.
PORK TENDERLOINS. Marion Harland. Broil over a clear, steady fire, tumng as often as they begin to drip. Allow twenty minutes, if small; more when large. Lay upon a heated dish, cover with a mix- ture of butter, lemon juice, onion juice, pepper, salt and a dash of powdered sage. Turn over and over in 162 KIRMESS COOK BOOK. this as it melts ; cover closely and leave over hot water several minutes to let the seasoning sink into the meat. Serve browned whole potatoes and apple sauce
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