Americandinner
Pot Roast
From Purity flour cookbook, 1917
Serve with brown gravy made in the dish.
Presented as published in 1917. 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
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 58. The excerpt below is the record exactly as published.
POT ROAST Four to six ])oiiiids from shoulder or round of beef. Wipe with a clean damp cloth. Place in a kettle with trimmiiigs of fat from tlie meat and sear all the surfaces to a rich brown. Then add a pint of boilmg water, cover and keep where it will be just below boiling point. Do not let the kettle get dry, but add only enough water to keep the meat from burning. Let cook until tender, but do not let it tall apart. Add seasoning after first ^ hour of cooking
Cook this with the app: pantry check, scaling, and the assistant.