Meat Roll

Name: Meat Roll
Ingredients: Flank steak, or 1 pound of thinly cut round steak; 2 cups stock or water; 1 cup carrot, cubed; 2 onions; Bread stuffing

From Metropolitan cook book, 1918

Serve with brown gravy made from the pan liquid.

Presented as published in 1918. 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

991Calories

97 gProtein

28 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories991 kcal

Protein97 g

Carbohydrates28 g

Fiber5.1 g

Sugars13 g

Total Fat52 g

Saturated Fat21 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.1 g

Cholesterol331 mg

Sodium285 mg

Potassium1921 mg

Calcium174 mg

Iron8.5 mg

Magnesium135 mg

Phosphorus990 mg

Zinc18 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K7.6 mcg

Vitamin B63.1 mg

Vitamin B126.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)28 mg

Folate107 mcg

Choline410 mg

Caffeine0 mg

Water1043 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 21. The excerpt below is the record exactly as published.

MEAT ROLL Flank steak, or 1 pound 2 or 3 small pieces of 1 cup carrot, cubed of thinly cut round suet 2 cups stock or water ^ steak 2 onions Bread stuffing

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