gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pot-Roast of Beef
From The household cook book, 1902
Serves 6
Good warm or cold; can be sliced for sandwiches.
Presented as published in 1902. 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
563Calories
112 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein112 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol306 mg
Sodium248 mg
Potassium1532 mg
Calcium63 mg
Iron6.7 mg
Magnesium57 mg
Phosphorus1092 mg
Zinc17 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K6 mcg
Vitamin B63.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)32 mg
Folate19 mcg
Choline312 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 98. The excerpt below is the record exactly as published.
POT=ROAST OF BEEF — Take 5 or 6 pounds of the round of beef, remove the bone, put slices of suet in the bottom of a deep pot, and fry out the fat; leave the bits of suet in the bottom of the kettle, put in the beef in a round shape, and add a pint of hot water; put on the stove where it will cook slowly. Cover well after sprinkling on a little salt, pepper, and sweet herbs, if liked
Cook this with the app: pantry check, scaling, and the assistant.