Americandinner
Pot Roast
From A textbook of domestic science for high schools, 1913
Do not let the water cook entirely away.
Presented as published in 1913. 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
2740Calories
392 gProtein
0 gCarbs
131 gFat
Full nutrition (34 nutrients)
Calories2740 kcal
Protein392 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat131 g
Saturated Fat50 g
Monounsaturated Fat62 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol1197 mg
Sodium1205 mg
Potassium6080 mg
Calcium261 mg
Iron39 mg
Magnesium365 mg
Phosphorus3738 mg
Zinc97 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E3.3 mg
Vitamin K25 mcg
Vitamin B69.9 mg
Vitamin B1247 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.7 mg
Niacin (B3)100 mg
Folate91 mcg
Choline1116 mg
Caffeine0 mg
Water1510 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 38. The excerpt below is the record exactly as published.
Pot Roast Four to six Ib. from the rump, round, or shoulder of beef. Brown the cut sides in a hot kettle in some fat from the beef, add 1 c. hot water, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.