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Pot Roast
From The Cook County cook book, 1912
Serves 5
Can substitute carrots with tomatoes.
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
543Calories
82 gProtein
7 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein82 g
Carbohydrates6.7 g
Fiber1.7 g
Sugars3.3 g
Total Fat21 g
Saturated Fat8.7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol228 mg
Sodium237 mg
Potassium1378 mg
Calcium82 mg
Iron6.8 mg
Magnesium89 mg
Phosphorus743 mg
Zinc17 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A309 mcg
Vitamin E1.2 mg
Vitamin K10 mcg
Vitamin B62.2 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate47 mcg
Choline267 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 218. The excerpt below is the record exactly as published.
POT ROAST.— Take 4 lbs. of stewing beef, a small piece of suet, pat in pot and brown, then cover with water and let come to a boil, then keep at a slow simmer for 4 hrs. While stewing, add 3 medium carrots (put through the chopper), a large onion, whole allspice, pepper and salt to flavor; let stew down until there is just enough liquid for gravy. Or, instead of carrots, put in half a can of tomatoes
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