Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Lomito
From The Landmarks club cook book, 1903
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Take a piece of fresh pork tenderloin.
- Take a plenty of ground chile.
- a little cayenne pepper.
- dissolve all in good vinegar.
Method
Slice the pork tenderloin as for beefsteak.
Marinate in a mixture of ground chile, cayenne pepper, and vinegar for one hour.
Dry off and grease with butter before broiling.
Nutrition per serving
645Calories
49 gProtein
91 gCarbs
11 gFat
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
LOMITO (peru). Take a piece of fresh pork tenderloin and slice it as for beefsteak. Take a plenty of ground chile, a little cayenne pep- per, and dissolve all in good vinegar.
Cook this with the app: pantry check, scaling, and the assistant.