Beef to Roast

Name: Beef to Roast
Ingredients: a twelve pound roast; one pint of water; one tablespoon of salt; one teaspoon of pepper

From Home dissertations, 1891

Thicken the gravy with browned flour if preferred.

Presented as published in 1891. 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

8225Calories

1176 gProtein

1 gCarbs

394 gFat

Full nutrition (34 nutrients)

Calories8225 kcal

Protein1176 g

Carbohydrates1.5 g

Fiber0.6 g

Sugars0 g

Total Fat394 g

Saturated Fat150 g

Monounsaturated Fat186 g

Polyunsaturated Fat19 g

Omega-30.4 g

Cholesterol3592 mg

Sodium10607 mg

Potassium18271 mg

Calcium791 mg

Iron118 mg

Magnesium1097 mg

Phosphorus11216 mg

Zinc292 mg

Copper4.3 mg

Manganese0.7 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A55 mcg

Vitamin E9.8 mg

Vitamin K80 mcg

Vitamin B630 mg

Vitamin B12142 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)11 mg

Niacin (B3)300 mg

Folate273 mcg

Choline3348 mg

Caffeine0 mg

Water4294 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 97. The excerpt below is the record exactly as published.

BEEF TO ROAST. The best cut of beef to roast is the second and third ribs. The oven should be very hot when a roast of any kind is first put in. For a twelve pound roast, one pint of water, one tablespoon of salt, one teaspoon of pepper

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