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Pot Roast
From The national course in home economics, 1917
Serves 4
If rare, do not cook for as long.
Presented as published in 1917. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.1 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.1 mg
Sodium5 mg
Potassium23 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus13 mg
Zinc0.5 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 B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline4.5 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 341. The excerpt below is the record exactly as published.
POT ROAST. « Place pot roast in the tireless cook stove with salt and pepper only
Cook this with the app: pantry check, scaling, and the assistant.