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Beef Roll
From Kentucky receipt book, 1903
Serves 3
Can use either raw or cooked meat for the roll.
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
570Calories
45 gProtein
36 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein45 g
Carbohydrates36 g
Fiber1.8 g
Sugars2.4 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol329 mg
Sodium168 mg
Potassium675 mg
Calcium66 mg
Iron8.8 mg
Magnesium58 mg
Phosphorus493 mg
Zinc6.3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C3.7 mg
Vitamin A203 mcg
Vitamin E1.5 mg
Vitamin K1.7 mcg
Vitamin B61.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate105 mcg
Choline161 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Beef Roll. One pound of ground meat, 3 eggs, 1 teacup of cracker crumbs, 1 large onion chopped fine, black pepper and salt, 14 teacup melted butter. Mix well and shape into roll. Put in pan with % pint of water
Cook this with the app: pantry check, scaling, and the assistant.