Lomo
From Pan-Pacific cook book, 1915
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
315Calories
35 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein35 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0.1 g
Total Fat17 g
Saturated Fat16 g
Monounsaturated Fat53 g
Polyunsaturated Fat8.1 g
Omega-30.5 g
Cholesterol111 mg
Sodium94 mg
Potassium602 mg
Calcium30 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus352 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C1 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate2.3 mcg
Choline86 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 46. The excerpt below is the record exactly as published.
LOMO— PERUVIAN Cut tenderloin of pork into slices large enough for a portion. Marinate for two hours in two tablespoons of tarragon vinegar, five of olive oil, salt, paprika, a small pinch of sweet marjoram and thyme, a teaspoon of grated onion and a bit of garlic
Cook this with the app: pantry check, scaling, and the assistant.