dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Beef
From Twentieth century home cook book, 1905
Serves 6
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
642Calories
101 gProtein
1 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein101 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol276 mg
Sodium197 mg
Potassium1600 mg
Calcium17 mg
Iron10 mg
Magnesium101 mg
Phosphorus886 mg
Zinc16 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline3 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 55. The excerpt below is the record exactly as published.
ROAST BEEF. Take six or eight pounds of sirloin ; w^ipe, trim, and skevi^er into shape. If there be much flank, cut it off and use it for soups or stew. Lay the meat on a rack in the pan, and dredge all over with salt, pepper and flour ; put it in a verj^ hot oven with two or three tablespoonfuls of dripping or pieces of the beef fat
Cook this with the app: pantry check, scaling, and the assistant.