gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef, Rolled
From Consult me, 1902
Serves 2
Larding improves appearance and flavor; serve with rich gravy, currant jelly, and melted butter.
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
586Calories
65 gProtein
4 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein65 g
Carbohydrates4.2 g
Fiber0.2 g
Sugars0.8 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol198 mg
Sodium3706 mg
Potassium1182 mg
Calcium69 mg
Iron7.2 mg
Magnesium78 mg
Phosphorus653 mg
Zinc16 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A3.3 mcg
Vitamin E0.5 mg
Vitamin K4.7 mcg
Vitamin B61.7 mg
Vitamin B127.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate17 mcg
Choline192 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 52. The excerpt below is the record exactly as published.
BEEF, Rolled. — Hang three ribs three or four days ; take out the bones from the whole length, sprinkle it with salt, roll the meat tight, and roast it. Nothing can look nicer. The above done with spices, &c., and baked as hunters’ beef is excellent BEEF, Rolled to equal Hare. — Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours ; have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit ; and baste it with a glass of port wine, the same quantity of vinegar, and a tea-spoonful of pounded allspice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.