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Pot Roast (Boeuf au Jus)
From Cookery for every household, 1914
Serves 4
A few small onions may be cooked along with the meat. Time to cook: 2 to 3 hours.
Presented as published in 1914. 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
663Calories
70 gProtein
0 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein70 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.6 g
Cholesterol211 mg
Sodium184 mg
Potassium1163 mg
Calcium14 mg
Iron6.8 mg
Magnesium75 mg
Phosphorus677 mg
Zinc11 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K5.1 mcg
Vitamin B61.6 mg
Vitamin B129.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate27 mcg
Choline292 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 333. The excerpt below is the record exactly as published.
Pot Roast (Boeuf au Jus) 3 or 4 lbs. round or top- 1 breakfast-cupful stock side of beef. or water. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.