Boston Roast
From Foods that will win the war, 1918
Presented as published in 1918. 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
895Calories
49 gProtein
85 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories895 kcal
Protein49 g
Carbohydrates85 g
Fiber5 g
Sugars6.4 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol106 mg
Sodium2822 mg
Potassium462 mg
Calcium1253 mg
Iron5.3 mg
Magnesium87 mg
Phosphorus935 mg
Zinc6.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A324 mcg
Vitamin E1.4 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate112 mcg
Choline32 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 20. The excerpt below is the record exactly as published.
BOSTON ROAST 1 teaspoon onion juice 4 teaspoon cayenne 1 cup grated cheese 1 cup beans (kidney) 1 teaspoon salt About 1 cup breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.