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Pot Roast of Beef
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
590Calories
98 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein98 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat9 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol286 mg
Sodium360 mg
Potassium1692 mg
Calcium60 mg
Iron9.5 mg
Magnesium96 mg
Phosphorus984 mg
Zinc25 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B62.6 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate14 mcg
Choline313 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 64. The excerpt below is the record exactly as published.
Pot Roast of Beef Wipe a 3 or 4 pound piece of shoulder meat with a piece of soft cloth wrung out of cold water. Rub salt and flour over it and sprinkle with pepper. Sear the entire surface in hot grease from salt fat pork and place in a baking dish or kettle. Add % to % cupful of hot water
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