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Rib Roast of Beef
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
280Calories
43 gProtein
0 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.4 g
Saturated Fat3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol118 mg
Sodium110 mg
Potassium690 mg
Calcium51 mg
Iron3.1 mg
Magnesium47 mg
Phosphorus413 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate24 mcg
Choline178 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 56. The excerpt below is the record exactly as published.
RIB ROAST OF BEEF. Procure a second cut of rib roast of beef, remove the bones with a sharp knife, roll and skewer it. Before roasting takeout the butcher's skewers, unroll, season highly with salt and pepper and a few herbs, if liked ; roll again tightly, fastening securely with skewer pins. Place in a pan on a little iron griddle, made for the purpose to keep it just over the water in the pan. Pepper and salt freely, also dredge with flour, and baste every ten or fifteen minutes. Just before the beef is done pour over it haif a teacup of vineo-a
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