Roast Beef
From The doctors' cookery book, 1938
Presented as published in 1938. 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
6628Calories
393 gProtein
6 gCarbs
544 gFat
Full nutrition (33 nutrients)
Calories6628 kcal
Protein393 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat544 g
Saturated Fat221 g
Monounsaturated Fat238 g
Polyunsaturated Fat21 g
Cholesterol1678 mg
Sodium1340 mg
Potassium6066 mg
Calcium190 mg
Iron42 mg
Magnesium389 mg
Phosphorus3501 mg
Zinc81 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B67.5 mg
Vitamin B1261 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)3.7 mg
Niacin (B3)81 mg
Folate171 mcg
Choline0 mg
Caffeine0 mg
Water1375 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 1. The excerpt below is the record exactly as published.
ROAST BEEF 5 lb. ribs of beef (imported) . Wash (or wipe) meat. If frozen, leave until quite thawed before cooking. . Bake in a tin in a good oven for 14 hours (4 hour per lb. and } hour over should be allowed for beef). . Baste during cooking. . When cooked, put the meat on to a hot dish. Pour off the dripping carefully, leaving 1 tablespoonful in the tin. Mix in 1 tablespoonful of flour, and ? pt potato water. Boil well. Add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.