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Pork Tenderloins Fried
From The Toronto Cook Book, 1915
Serves 2
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
Nutrition per serving
166Calories
2 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein1.8 g
Carbohydrates10 g
Fiber0 g
Sugars0.6 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol13 mg
Sodium5 mg
Potassium36 mg
Calcium18 mg
Iron0.7 mg
Magnesium4.8 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline8.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
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
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