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Roast Beef
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Serve a rib roast standing on the ribs and cut the slice in line with the rib.
Presented as published in 1914. 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
267Calories
12 gProtein
17 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein12 g
Carbohydrates17 g
Fiber0.3 g
Sugars0 g
Total Fat17 g
Saturated Fat6.7 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol40 mg
Sodium1210 mg
Potassium182 mg
Calcium15 mg
Iron2.3 mg
Magnesium16 mg
Phosphorus100 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate36 mcg
Choline0.1 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 59. The excerpt below is the record exactly as published.
ROAST BEEF. Time — Rib roast, rare, 8-10 minutes per pound. Rib roast, well done, 18-20 minutes per pound. Rolled roast, rare, 10-12 minutes per pound. Rolled roast, well done, 20-22 minutes per pound. Wipe the beef with a cloth wrung out in cold water, and place on a rack in a dripping pan. Dredge with flour and place in a hot oven, that the surface may be quickly seared, about 15 minutes, then re- duce the heat and bake slowly until done, basting every ten minutes. The salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.