Americandinner
Pot Roast
From Manual for army cooks, 1896
Presented as published in 1896. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium128 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 31. The excerpt below is the record exactly as published.
POT ROAST. Trim off the rough parts of a nice brisket of beef, and jDlace in a kettle over a good fire. Add one pint of Lolling water, cover, and cook slowly fifteen min- utes to every pound. Add salt when meat is half MANU
Cook this with the app: pantry check, scaling, and the assistant.