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Pot Roast with Potatoes and Vegetables
From Lessons in cooking through preparation of meals, 1912
Serves 3
Adjust water based on cooking method.
Presented as published in 1912. 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
143Calories
6 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein6.3 g
Carbohydrates28 g
Fiber6.7 g
Sugars0.7 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.4 mg
Sodium851 mg
Potassium579 mg
Calcium69 mg
Iron2.3 mg
Magnesium53 mg
Phosphorus112 mg
Zinc1.4 mg
Copper0.2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A202 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate36 mcg
Choline17 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 236. The excerpt below is the record exactly as published.
POT ROAST WITH POTATOES AND VEGETABLES LETTUCE SALAD BREAD FRESH PEACH COBBLER This is a fireless cooker dinner, and can be served from 3 to 6 hours after it is put into the cooker, according to the heat used. With the radiators, less time should be allowed and less water put on the meat. The pot roast should be seared and browned nicely on all sides, put into the cooking vessel, surrounded by potatoes and vegetables — carrots, onions, parsnips, turnips, etc. — cut into inch cubes, seasoned well with salt, pepper, a bit of bay leaf and a few cloves
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