Rib Roast of Beef

Name: Rib Roast of Beef
Ingredients: Wipe a rib roast; sprinkle with salt; dredge meat and bottom of pan with flour

From What to Have for Dinner, 1905

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

302Calories

43 gProtein

0 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein43 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium132 mg

Potassium670 mg

Calcium28 mg

Iron4.3 mg

Magnesium40 mg

Phosphorus412 mg

Zinc11 mg

Copper0.2 mg

Manganese0 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)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate10 mcg

Choline123 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 1. The excerpt below is the record exactly as published.

RIB ROAST OF BEEF. Wipe a rib roast, place on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour

Cook this with the app: pantry check, scaling, and the assistant.