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Beef to Roast

Name: Beef to Roast
Yield: 1 servings
Ingredients: Beef may be roasted before the fire; a little salt; a little water; dust it well with flour; baste it with good butter

From Consult me, 1902

Serves 1

Never salt the meat much before cooking to avoid drawing out gravy.

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

761Calories

57 gProtein

97 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein57 g

Carbohydrates97 g

Fiber0 g

Sugars0 g

Total Fat27 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol163 mg

Sodium7142 mg

Potassium847 mg

Calcium65 mg

Iron11 mg

Magnesium76 mg

Phosphorus550 mg

Zinc12 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B61.2 mg

Vitamin B125.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)19 mg

Folate211 mcg

Choline123 mg

Caffeine0 mg

Water391 g

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.

EEF, to Roast.— Beef may be roasted before the fire, though this method is not now so common. It is mostly roasted in the oven'. If before the fire, it is a good plan to put a little salt and water in the dripping-pan ; baste the meat a little with it; let it dry ; then dust it well with flour ; baste it with good butter

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