French Roast with Carrots

Name: French Roast with Carrots
Ingredients: a round of beef; slices of bacon; sliced onion; 6 carrots; 3 sliced onions; 2 cloves of garlic; salt, pepper; parsley

From 365 foreign dishes, 1908

Presented as published in 1908. 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

704Calories

54 gProtein

93 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein54 g

Carbohydrates93 g

Fiber21 g

Sugars43 g

Total Fat16 g

Saturated Fat5.9 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol132 mg

Sodium404 mg

Potassium2698 mg

Calcium285 mg

Iron6.7 mg

Magnesium143 mg

Phosphorus712 mg

Zinc13 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D0.2 mcg

Vitamin C67 mg

Vitamin A3008 mcg

Vitamin E2.9 mg

Vitamin K53 mcg

Vitamin B62.3 mg

Vitamin B125.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate192 mcg

Choline191 mg

Caffeine0 mg

Water999 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

French Roast with Carrots. Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender ; then scrape 6 carrots and cut thin ; add 3 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley

Cook this with the app: pantry check, scaling, and the assistant.