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Beef Roll
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
An onion and bay leaf may be added.
Presented as published in 1907. 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
545Calories
51 gProtein
21 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein51 g
Carbohydrates21 g
Fiber0.9 g
Sugars1.2 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Cholesterol166 mg
Sodium278 mg
Potassium794 mg
Calcium88 mg
Iron5.4 mg
Magnesium62 mg
Phosphorus493 mg
Zinc9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K4.5 mcg
Vitamin B61.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate60 mcg
Choline199 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 17. The excerpt below is the record exactly as published.
BEEF ROLL. Cover one and a half pounds of round steak cut thin with a dressing made of stale bread crumbs well sea- soned. Roll up and tie into shape. Dredge with flour and brown in hot drippings. Take out and make gravy with flour — two cups of water
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