A Two-Pound Ground Roast

Name: A Two-Pound Ground Roast
Ingredients: two pounds of ground veal or steak; eight medium size crackers; two eggs; one cup water and milk in equal proportions; one tablespoon butter or suet; one tablespoon of melted butter

From Trinity cook book, 1925

Presented as published in 1925. 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

1632Calories

28 gProtein

160 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1632 kcal

Protein28 g

Carbohydrates160 g

Fiber6.3 g

Sugars133 g

Total Fat107 g

Saturated Fat58 g

Monounsaturated Fat22 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol443 mg

Sodium324 mg

Potassium844 mg

Calcium386 mg

Iron6.4 mg

Magnesium130 mg

Phosphorus601 mg

Zinc5.1 mg

Copper0.9 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A340 mcg

Vitamin E6.2 mg

Vitamin K49 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.9 mg

Folate90 mcg

Choline444 mg

Caffeine28 mg

Water88 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 10. The excerpt below is the record exactly as published.

A TWO-POUND GROUND ROAST Two pounds of ground veal or steak, eight medium size crackers, two eggs, one cup water and milk in equal proportions, or one cup water can be used, one tablespoon butter or suet. Mix and form in a loaf. Then one tablespoon of melted butter

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