gluten-freedairy-freenut-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
- the beefsteak in slices
- smother of tomatos
- onions
- pepper
- shredded green peppers
- a little vinegar
- plenty of lard
- boiled sweet and white potatos
Method
Cook the beefsteak in a mixture of tomatoes, onions, pepper, green peppers, and vinegar with lard until thoroughly done.
Serve with boiled sweet and white potatoes.
Nutrition per serving
315Calories
10 gProtein
74 gCarbs
3 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 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.