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Pot Roast
From The new Annie Dennis cook book, 1905
Serves 2
Irish potatoes may be added half an hour before serving.
Presented as published in 1905. 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
438Calories
9 gProtein
95 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories438 kcal
Protein9.3 g
Carbohydrates95 g
Fiber6.5 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Sodium1343 mg
Potassium160 mg
Calcium379 mg
Iron40 mg
Magnesium35 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate160 mcg
Choline15 mg
Water480 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 73. The excerpt below is the record exactly as published.
Pot Roast Have the butcher select a nice pot roast. Wash in cold water, then rub it thoroughly with salt, then place in a vessel on top of the stove with one cupful of boiling water. Cover well and let it cook fast until the water is out, turning until all sides may be brown. Be careful not to let it burn. When thoroughly brown, pour over it one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.