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Pork Tenderloins
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
159Calories
1 gProtein
10 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein1.4 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.4 g
Cholesterol12 mg
Sodium0.3 mg
Potassium17 mg
Calcium2.4 mg
Iron0.7 mg
Magnesium3.3 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline6.2 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 91. The excerpt below is the record exactly as published.
POEK TENDEELOINS. The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well- buttered before serving, which should be done on a hot platter before the butter becomes oily. Fry them in a little lard, turning them to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a little flour into the hot fat
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