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Boston Roast
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
888Calories
57 gProtein
88 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein57 g
Carbohydrates88 g
Fiber18 g
Sugars2.7 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol99 mg
Sodium2209 mg
Potassium1208 mg
Calcium1123 mg
Iron8.7 mg
Magnesium156 mg
Phosphorus1094 mg
Zinc7.8 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A259 mcg
Vitamin E0.7 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate340 mcg
Choline90 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 53. The excerpt below is the record exactly as published.
BOSTON ROAST 1 pound cooked kidney beans Bread crumbs 1/2 pound grated cheese Salt and red pepper Butter and water
Cook this with the app: pantry check, scaling, and the assistant.