Pork Tenderloins
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
71Calories
13 gProtein
0 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories71 kcal
Protein13 g
Carbohydrates0 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol36 mg
Sodium25 mg
Potassium238 mg
Calcium2.7 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus130 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Water44 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 27. The excerpt below is the record exactly as published.
Pork Tenderloins. Split them in two or three slices for they swell very much in cooking, salt and pepper and fry brown in drippings
Cook this with the app: pantry check, scaling, and the assistant.