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Pot Roast of Coarse Beef

Name: Pot Roast of Coarse Beef
Yield: 8 servings
Ingredients: Cut four pounds of coarse lean beef; half a pound of fat salt pork; a chopped onion; a cupful of canned tomatoes; a sliced carrot; a sliced turnip; enough hot water to come half-way to the top of the meat

From Kirmess cook book, 1907

Serves 8

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

853Calories

42 gProtein

5 gCarbs

72 gFat

Full nutrition (33 nutrients)

Calories853 kcal

Protein42 g

Carbohydrates5.4 g

Fiber1.3 g

Sugars2.9 g

Total Fat72 g

Saturated Fat29 g

Monounsaturated Fat32 g

Polyunsaturated Fat4 g

Cholesterol192 mg

Sodium354 mg

Potassium830 mg

Calcium37 mg

Iron5 mg

Magnesium50 mg

Phosphorus416 mg

Zinc8.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A63 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.8 mg

Folate30 mcg

Choline1.8 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 59. The excerpt below is the record exactly as published.

POT ROAST OF COARSE BEEF. Marion Harland. Cut four pounds of coarse lean beef in one piece. Fry half a pound of fat salt pork in a rather shallow pot. Put in the beef, and cook fast on both sides for five min- utes. Cover with a chopped onion and a cupful of canned tomatoes, a sliced carrot and a sliced turnip. Now, pour in enough hot water to come half-way to the top of the meat

Cook this with the app: pantry check, scaling, and the assistant.