Roast Beef
From The Wilson cook book, 1941
Presented as published in 1941. 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
4083Calories
301 gProtein
22 gCarbs
324 gFat
Full nutrition (34 nutrients)
Calories4083 kcal
Protein301 g
Carbohydrates22 g
Fiber6.3 g
Sugars0.2 g
Total Fat324 g
Saturated Fat157 g
Monounsaturated Fat118 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol1084 mg
Sodium7920 mg
Potassium4942 mg
Calcium313 mg
Iron33 mg
Magnesium320 mg
Phosphorus2888 mg
Zinc74 mg
Copper1.4 mg
Manganese3.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E6.1 mg
Vitamin K68 mcg
Vitamin B67.6 mg
Vitamin B1236 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.9 mg
Niacin (B3)77 mg
Folate87 mcg
Choline852 mg
Caffeine0 mg
Water971 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 6. The excerpt below is the record exactly as published.
Roast Beef 3 lbs. beef 1 tablespoon butter 1 tablespoon salt Y% ib. suet 1 tablespoon flour Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.