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Roast Beef
From The complete cook book, 1900
Serves 1
Baste often and do not add more water.
Presented as published in 1900. 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
582Calories
35 gProtein
0 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.8 g
Cholesterol148 mg
Sodium123 mg
Potassium534 mg
Calcium20 mg
Iron3.7 mg
Magnesium35 mg
Phosphorus308 mg
Zinc7.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 44. The excerpt below is the record exactly as published.
EOAST BEEF. Put the loin or fore ribs of beef in an iron baking pan, having first rubbed it with a little dry mustard or garlic, and dust with peppeh Add one-half cupful of stock or water
Cook this with the app: pantry check, scaling, and the assistant.