Braised Roll of Beef

Name: Braised Roll of Beef
Ingredients: ten pounds of sirloin of beef; two onions; one carrot; one turnip; bay leaf; small sprig of thyme; eight cloves; two tablespoonfuls of brandy; one and a half pints of brown stock

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1044Calories

123 gProtein

78 gCarbs

27 gFat

Full nutrition (35 nutrients)

Calories1044 kcal

Protein123 g

Carbohydrates78 g

Fiber23 g

Sugars26 g

Total Fat27 g

Saturated Fat9.5 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol281 mg

Sodium1848 mg

Potassium4163 mg

Calcium523 mg

Iron16 mg

Magnesium305 mg

Phosphorus1308 mg

Zinc24 mg

Copper1.1 mg

Manganese25 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A513 mcg

Vitamin E5.1 mg

Vitamin K72 mcg

Vitamin B63.8 mg

Vitamin B126.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.7 mg

Niacin (B3)35 mg

Folate207 mcg

Choline399 mg

Caffeine0 mg

Alcohol9.3 g

Water1462 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 44. The excerpt below is the record exactly as published.

BRAISED ROLL OF BEEF ri 1EN pounds of sirloin of beef, with plenty of fat. Bone the beef and roll up tight. Break up the bones and put in braising pan with two onions, one carrot, one turnip, bay leaf, small sprig of thyme and eight cloves. When hot, place beef on the top and fry for half and hour. Then add two tablespoonfuls of brandy, one and a half pints of brown stock

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