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Plain Pot Roast
From Lessons in cooking through preparation of meals, 1912
Serves 6
If there's remaining liquor, remove the cover to evaporate and brown the meat.
Presented as published in 1912. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.7 mg
Sodium4.5 mg
Potassium15 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus8.3 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline3 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.
PLAIN POT ROAST MASHED POTATOES BAKED SQUASH CABBAGE AND APPLE SALAD CHERRY SOUFFLE Plain Pot Roast An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack ; add I c water
Cook this with the app: pantry check, scaling, and the assistant.