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Roast Beef
From Scientific cooking with scientific methods, 1911
Serves 1
A properly cared for roast will leave nothing but fat in the pan.
Presented as published in 1911. 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
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium7131 mg
Potassium671 mg
Calcium32 mg
Iron4.4 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 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
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 41. The excerpt below is the record exactly as published.
Roast Beef. Best cuts of beef for roasting are the first three fancy ribs, tip of sirloin, and back of rump. The lat- ter cut makes a desirable roast for a large family, and is very juicy and always gives plenty of dish gravy. Rib roast contains more fat than either of the others, and sells cheaper for this reason. To Roast Beef. — Wipe and put on rack in dripping- pan, skin side down. Place in hot oven and sear the. BEEF. 91 meat quickly, so as to keep the juices in. Place some of the heart suet on top of the meat to render out to do the basting with, and in case you have no suet, spread some lard over the top of the beef; never baste with water, as water-basted meat is not roasted, but steamed meat. Place one tablespoonful of salt
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