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Pot Roast
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
386Calories
12 gProtein
76 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories386 kcal
Protein12 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Cholesterol21 mg
Sodium1095 mg
Potassium207 mg
Calcium307 mg
Iron32 mg
Magnesium34 mg
Phosphorus117 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate131 mcg
Choline12 mg
Water402 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
POT ROAST. A nice way to cook a leg of mutton, lamb, or veal, is in this, way: Put into a pot one pint of boiling water, put in the meat, and steam two hours, then add salt and pepper, steam till tender, add some butter, and brown in the pot. Put it on a platter and serve it with the gravy, thickened with a little flour
Cook this with the app: pantry check, scaling, and the assistant.