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Pot Roast
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
433Calories
26 gProtein
38 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein26 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat20 g
Saturated Fat9.5 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol75 mg
Sodium5454 mg
Potassium402 mg
Calcium169 mg
Iron18 mg
Magnesium34 mg
Phosphorus241 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.5 mg
Folate69 mcg
Choline68 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 53. The excerpt below is the record exactly as published.
POT ROAST Rib, sirloin, or rump can be used, as preferred. Have the beef bone taken out and the meat rolled, and skewered to hold it in shape. Put it into a round-bottom pot. Brown the beef first on one side and then on the other, then add one pint of boiling water and a piece of suet. Salt when the meat is half done.
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