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Pork Tenderloins
From Scientific cooking with scientific methods, 1911
Serves 1
Serve with sweet potatoes, browned in the oven, sprinkling them with sugar.
Presented as published in 1911. 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
1006Calories
41 gProtein
9 gCarbs
90 gFat
Full nutrition (23 nutrients)
Calories1006 kcal
Protein41 g
Carbohydrates8.9 g
Total Fat90 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.7 g
Cholesterol343 mg
Sodium119 mg
Potassium902 mg
Calcium151 mg
Iron1.6 mg
Magnesium56 mg
Phosphorus502 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water262 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 55. The excerpt below is the record exactly as published.
Pork Tenderloins. Remove any gristle from the tenderloin, wipe, put into hot oven, and brown quickly, then season with salt and pepper and bake three-quarters of an hour. The last twenty minutes add one cup of thin cream
Cook this with the app: pantry check, scaling, and the assistant.