gluten-freenut-free
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
- a piece of fresh pork tenderloin
- a plenty of ground chile
- a little cayenne pepper
- good vinegar
- a little butter
Method
Slice the pork tenderloin as for beefsteak.
Dissolve ground chile and cayenne pepper in vinegar.
Marinate the slices in this mixture for one hour, then lay them aside to dry.
Grease with butter and broil.
Nutrition per serving
136Calories
18 gProtein
5 gCarbs
8 gFat
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.