Brown Roast
From Carolina cookery from Quaker kitchens, 1924
Recipe by Mrs. E. T. Harmon.
Presented as published in 1924. 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
3544Calories
377 gProtein
14 gCarbs
209 gFat
Full nutrition (33 nutrients)
Calories3544 kcal
Protein377 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat209 g
Saturated Fat82 g
Monounsaturated Fat91 g
Polyunsaturated Fat8 g
Cholesterol1324 mg
Sodium1022 mg
Potassium6152 mg
Calcium397 mg
Iron32 mg
Magnesium414 mg
Phosphorus3654 mg
Zinc70 mg
Copper1.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K26 mcg
Vitamin B611 mg
Vitamin B1227 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)112 mg
Folate228 mcg
Choline1577 mg
Caffeine0 mg
Water1347 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.
BROWN ROAST Take a four or five pound cut of round steak. Brown on both sides in frying pan in enough fat to keep from burning. Then place in roaster and add pepper and salt. Slice an onion and brown slightly in fat remaining in the pan; remove onion to roaster and then brown 1 heaping tbs. flour and then add to it 1 pt. cold water
Cook this with the app: pantry check, scaling, and the assistant.