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Pot Roast with Vegetables
From The farm cook & rule book, 1923
Serves 3
Serve with gravy.
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
418Calories
11 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein11 g
Carbohydrates95 g
Fiber13 g
Sugars7.9 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium85 mg
Potassium2381 mg
Calcium86 mg
Iron4.3 mg
Magnesium125 mg
Phosphorus313 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A668 mcg
Vitamin E0.6 mg
Vitamin K21 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate90 mcg
Choline68 mg
Caffeine0 mg
Water467 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 with Vegetables Wash and scrape 4 carrots, cut in 1 inch slices, cook in boiling salted water until tender, drain and season with salt, pepper 132 THE FARM COOK AND RULE BOOK and butter. Wash, pare and soak 10 small potatoes
Cook this with the app: pantry check, scaling, and the assistant.