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Roast Beef

Name: Roast Beef
Yield: 6 servings
Ingredients: 6 lbs. of roastbeef; % cup of water; 2 — 3 tbsps. of butter; % of an onion, to suit taste; Salt; pepper; % tbsp. of flour

From The art of German cooking and baking, 1922

Serves 6

Be careful that the butter does not turn too dark during roasting.

Presented as published in 1922. 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

588Calories

97 gProtein

1 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories588 kcal

Protein97 g

Carbohydrates0.5 g

Fiber0 g

Sugars0 g

Total Fat23 g

Saturated Fat6.8 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat0.9 g

Cholesterol278 mg

Sodium246 mg

Potassium1562 mg

Calcium101 mg

Iron7.1 mg

Magnesium105 mg

Phosphorus927 mg

Zinc17 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K5 mcg

Vitamin B62.7 mg

Vitamin B124.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)28 mg

Folate55 mcg

Choline405 mg

Caffeine0 mg

Water354 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 11. The excerpt below is the record exactly as published.

ROAST BEEF. Quantity for 6 — 8 Persons. 6 lbs. of roastbeef % cup of water 2 — 3 tbsps. of butter 1 cup of water for gravy % of an onion, to suit taste % tbsp. of flour Salt, pepper

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