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Lomito
From The Landmarks club cook book, 1903
Serves 2
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
136Calories
18 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein18 g
Carbohydrates5.3 g
Fiber2.2 g
Sugars3.1 g
Total Fat7.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol57 mg
Sodium216 mg
Potassium592 mg
Calcium15 mg
Iron1.3 mg
Magnesium27 mg
Phosphorus264 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A99 mcg
Vitamin E0.4 mg
Vitamin K8.1 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate3.8 mcg
Choline73 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
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. Put the slices in this for one hour, and then lay them aside to dry ofif. To use, grease them with a little butter
Cook this with the app: pantry check, scaling, and the assistant.