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Beef, Roast (English)
From Harper's cook book encyclopædia, 1902
Serves 1
Roasting before a fire is preferred, but baking is common in American kitchens.
Presented as published in 1902. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 15. The excerpt below is the record exactly as published.
Beef, Roast (English). — The fore- rib is the best roasting piece. Put the meat down before a nice, clear fire, put some dripping into the pan, dredge ii Beef, Roast BEEF Beefsteak the joint with a little flour, and keep continually basting. When thorough- ly done, put upon a hot dish, and sprinkle a little salt over the joint. Pour a little boiling water
Cook this with the app: pantry check, scaling, and the assistant.