Roast Beef
From The housewife's aid, 1950
For a piece weighing 6-8 pounds.
Presented as published in 1950. 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
533Calories
43 gProtein
0 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol158 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E1.1 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
Choline154 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 7. The excerpt below is the record exactly as published.
ROAST BEEF Wipe, trim and tie or skewer into shape. Dredge with salt, pepper and flour. Put in a very hot oven with two or three table- spoonfuls of drippin
Cook this with the app: pantry check, scaling, and the assistant.