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Daubed Roast Beef
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
956Calories
48 gProtein
7 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories956 kcal
Protein48 g
Carbohydrates7.2 g
Fiber0.5 g
Sugars0.6 g
Total Fat80 g
Saturated Fat33 g
Monounsaturated Fat35 g
Polyunsaturated Fat3 g
Cholesterol195 mg
Sodium215 mg
Potassium695 mg
Calcium42 mg
Iron5.2 mg
Magnesium48 mg
Phosphorus388 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate24 mcg
Choline1.5 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.
Daubed Boast Beef. Take 3 pounds of rib roast, wash and put in roasting pan with y2 pint cold water, dust meat with pepper and salt. Cook 1% hours, basting often. Half an hour before meat is done, have a daub- ing made with rolled bread crumbs, season with pepper, salt and onion
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