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Pot Roast
From The Institute cook book, 1913
Serves 1
This is one of the cheaper dishes of meat.
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
418Calories
46 gProtein
26 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein46 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol132 mg
Sodium148 mg
Potassium1310 mg
Calcium53 mg
Iron5.5 mg
Magnesium77 mg
Phosphorus498 mg
Zinc11 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K5.8 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate33 mcg
Choline141 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 28. The excerpt below is the record exactly as published.
POT ROAST Pot roast calls for l>*isket or round and is one of the cheaper dishes of meat. Wipe the beef with a clean, ^et cloth; sear by placing in a hot frying pan and turning until the entire surface is bro'^\Tied, then put in a kettle with' not more than a cup of hot water; cover tightly and keep just below the boiling point. Do not let the meat boil dry, but add only enough water to keep it from burning. Cook until tender and add pared potatoes one half hour before it is done
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