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Beef-Roulade

Name: Beef-Roulade
Yield: 6 servings
Ingredients: 2 — 2 % lbs. of beef cut into % inch thick slices; % lb. bacon cut into thin slices; 1 onion chopped fine; 1% tbsps. of flour; % lb. of butter or lard; 1% cups of bouillon or water

From The art of German cooking and baking, 1922

Serves 6

Serve with gravy after removing twine or toothpicks.

Presented as published in 1922. 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

751Calories

39 gProtein

7 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein39 g

Carbohydrates7.2 g

Fiber0.4 g

Sugars1.2 g

Total Fat63 g

Saturated Fat24 g

Monounsaturated Fat28 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol161 mg

Sodium386 mg

Potassium627 mg

Calcium36 mg

Iron3.8 mg

Magnesium41 mg

Phosphorus388 mg

Zinc8.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C1.9 mg

Vitamin A5.7 mcg

Vitamin E0.7 mg

Vitamin K2.2 mcg

Vitamin B61 mg

Vitamin B124.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate22 mcg

Choline131 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 14. The excerpt below is the record exactly as published.

BEEF-ROULADE. Quantity for 6 Persons. 2 — 2 % lbs. of beef cut into % Salt, pepper inch thick slices 1% tbsps. of flour % lb. bacon cut into thin slices % lb. of butter or lard 1 onion chopped fine 1% cups of bouillon or water

Cook this with the app: pantry check, scaling, and the assistant.