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Lomo (Pork)
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.2 g
Carbohydrates4.3 g
Fiber0.2 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium64 mg
Calcium3.7 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.
Lomo (Pork). Cut thick slices of pork, not too fat, and let them soak for twenty-four hours in a mixture of lemon juice, garlic, pimento, and just a suspicion of cayenne
Cook this with the app: pantry check, scaling, and the assistant.