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Bossor Achoraim-im-Tznon Dack (Roast Beef with Horse-radish Sauce)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
50Calories
7 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein7.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium23 mg
Potassium112 mg
Calcium5.8 mg
Iron0.7 mg
Magnesium7.1 mg
Phosphorus69 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate1.7 mcg
Choline21 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 87. The excerpt below is the record exactly as published.
BOSSOR ACHORAIM-IM-TZNON DACK. (Roast Beef with Horse-radish Sauce.) Having hung the joint till tender, cover with oiled paper, and place it about eighteen inches from the fire ; about one hour after it has been down, remove the paper, and place the joint nearer the fire, and put half a pint of water, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.