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Roast Beef
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
925Calories
47 gProtein
2 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories925 kcal
Protein47 g
Carbohydrates1.6 g
Fiber0.1 g
Sugars0.1 g
Total Fat79 g
Saturated Fat33 g
Monounsaturated Fat35 g
Polyunsaturated Fat2.8 g
Cholesterol195 mg
Sodium160 mg
Potassium680 mg
Calcium29 mg
Iron4.8 mg
Magnesium45 mg
Phosphorus376 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate16 mcg
Choline0.3 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 32. The excerpt below is the record exactly as published.
Roast Beef. Take 3 pounds of rib roast, wash and put in roasting pan ; add to it 1 coffee cup of cold water, pepper and salt. Let cook 1% hours, then add % cup of water and 2 tablespoons bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.