Pot Roast
From One-room cookery, 1950
Presented as published in 1950. 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
125Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein3.4 g
Carbohydrates28 g
Fiber6.5 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium725 mg
Calcium94 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline14 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.
POT ROAST Utensils required : saucepan with tight fitting lid. 1 /b. topside ; 1 onion, carrot and turnip ; piece of dripping the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.