gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pifstek a la Chorrillana
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
262Calories
9 gProtein
62 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein9.1 g
Carbohydrates62 g
Fiber17 g
Sugars9.6 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium18 mg
Potassium1527 mg
Calcium294 mg
Iron6.2 mg
Magnesium133 mg
Phosphorus171 mg
Zinc1.3 mg
Copper1 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C138 mg
Vitamin A46 mcg
Vitamin E1 mg
Vitamin K97 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate61 mcg
Choline16 mg
Caffeine0 mg
Water313 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 6. The excerpt below is the record exactly as published.
FSTEK A LA CI-IORRILLANA (PERU). In a smother of tomatos, onions, pepper, shredded green pep-» pers and a little vinegar, all with plenty of lard, cook the beef- steak in slices until thoroughly done. Serve with boiled sweet and white potatos
Cook this with the app: pantry check, scaling, and the assistant.