Normandy Pot Dinner
From Royal cook book, 1930
Presented as published in 1930. 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
1010Calories
62 gProtein
161 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1010 kcal
Protein62 g
Carbohydrates161 g
Fiber26 g
Sugars57 g
Total Fat18 g
Saturated Fat5.8 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol132 mg
Sodium586 mg
Potassium5218 mg
Calcium346 mg
Iron10 mg
Magnesium248 mg
Phosphorus914 mg
Zinc14 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C149 mg
Vitamin A2571 mcg
Vitamin E6.1 mg
Vitamin K60 mcg
Vitamin B63.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)21 mg
Folate167 mcg
Choline213 mg
Caffeine0 mg
Water1581 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 41. The excerpt below is the record exactly as published.
Normandy Pot Dinner _ Brown and season a piece of beef as directed for pot roast. Place in a heavy covered casserole from which steam can- not escape. Surround the meat with small peeled potatoes, cover with a layer of washed, dried apricots, covered with a layer of celery cut in inch pieces, then a layer of peeled and quartered carrots. Season each layer with salt and pepper, and a little minced parsley or crumbled dried celery leaves. Add 1 cup water
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