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Quick Way to Roast Beef
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
This method takes half the time of traditional roasting.
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
331Calories
44 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein44 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium681 mg
Calcium29 mg
Iron4.8 mg
Magnesium42 mg
Phosphorus420 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate23 mcg
Choline123 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 102. The excerpt below is the record exactly as published.
Quick Way to Roast Beef Plunge the beef in a kettle of boiling water and boil briskly until almost done. Add salt to taste during the last half hour. Put some butter or drippings in a pan on top of the stove, lift the meat from the broth, drain, and then put it in the pan of hot drippings and brown quickly on both sides. When nicely browned all over, remove the meat to a hot platter, add a little flour to the gravy in the pan, and when brown stir in some of the broth
Cook this with the app: pantry check, scaling, and the assistant.