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Rib Roast Beef
From The Henderson cook book, 1914
Serves 9
Presented as published in 1914. 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
727Calories
99 gProtein
3 gCarbs
35 gFat
Full nutrition (30 nutrients)
Calories727 kcal
Protein99 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.3 g
Cholesterol279 mg
Sodium219 mg
Potassium1309 mg
Calcium60 mg
Iron7.1 mg
Magnesium88 mg
Phosphorus815 mg
Zinc20 mg
Copper0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin K5.6 mcg
Vitamin B62.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)29 mg
Folate25 mcg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 9. The excerpt below is the record exactly as published.
RIB EOAST BEEF. Have oven and baking pan well heated when the beef is first put in; this causes the outside to brown quickly and thus retain the juices. Take a rib piece or loin roast of 7 or 8 pounds, wipe carefully with a clean towel, put in oven, season with salt and pepper, and baste frequently with its own fat or butter. This roast requires 2 hours to cook. An hour before taking up peel a few Irish potatoes
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