nut-freeegg-freesoy-freefish-freeshellfish-free
Pork Tenderloins Fried
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 141. The excerpt below is the record exactly as published.
Pork Tenderloins Fried The tenderloins should be sliced crosswise and flattened. Fry in a little lard, turning them to have them cooked through; when done remove and keep hot while making a gravy by dredg- ing a little flour into the hot fat ; if not enough add a little butter ; stir until browned and add a little milk
Cook this with the app: pantry check, scaling, and the assistant.