dinner
Pork Tenderloins
From The economical cook book, 1905
Serves 1
This dish is as fine in flavor as poultry.
Presented as published in 1905. 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
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 26. The excerpt below is the record exactly as published.
Pork Tenderloins. Prepue » filling as for a leg of pork; with a sharp, narrow- Dladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut m lengths of about a foot each
Cook this with the app: pantry check, scaling, and the assistant.