Lomo
From High living, 1904
Presented as published in 1904. 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
1597Calories
194 gProtein
17 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1597 kcal
Protein194 g
Carbohydrates17 g
Fiber6.5 g
Sugars0.2 g
Total Fat87 g
Saturated Fat30 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol507 mg
Sodium370 mg
Potassium3608 mg
Calcium149 mg
Iron6.5 mg
Magnesium242 mg
Phosphorus1827 mg
Zinc15 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 12. The excerpt below is the record exactly as published.
LOMO — Cut two pounds of fresh pork loin into nice flat pieces large enough for a portion. Marinate for two hours in a tablespoonful of vinegar, a little chopped tanagon, a clove of chopped garlic, and a chopped pepper
Cook this with the app: pantry check, scaling, and the assistant.