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Pot Roast
From Lowney's cook book, 1907
Serves 7
Serve with brown gravy made with water in the pan.
Presented as published in 1907. 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
587Calories
84 gProtein
0 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein84 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium258 mg
Potassium1303 mg
Calcium55 mg
Iron8.4 mg
Magnesium78 mg
Phosphorus801 mg
Zinc21 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B62.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate19 mcg
Choline239 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 32. The excerpt below is the record exactly as published.
Pot Roast Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water
Cook this with the app: pantry check, scaling, and the assistant.