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Lomito
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
645Calories
49 gProtein
91 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein49 g
Carbohydrates91 g
Fiber37 g
Sugars53 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol82 mg
Sodium535 mg
Potassium3340 mg
Calcium82 mg
Iron9.5 mg
Magnesium158 mg
Phosphorus713 mg
Zinc4.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C42 mg
Vitamin A1737 mcg
Vitamin E5.1 mg
Vitamin K140 mcg
Vitamin B62.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)22 mg
Folate68 mcg
Choline243 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
LOMITO (peru). Take a piece of fresh pork tenderloin and slice it as for beefsteak. Take a plenty of ground chile, a little cayenne pep- per, and dissolve all in good vinegar.
Cook this with the app: pantry check, scaling, and the assistant.