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Roast Beef
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Best cuts are sirloin and rib pieces.
Presented as published in 1901. 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
400Calories
4 gProtein
38 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Cholesterol26 mg
Sodium538 mg
Potassium64 mg
Calcium154 mg
Iron16 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline37 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 23. The excerpt below is the record exactly as published.
Roast Beef. — The sirloin and rib pieces of the beef are the best for roasting — the latter for small families. Have the butcher remove the bone and skewer the meat into a round shape. It is better, in oven roasting, to dash a small cup of boiling water over the meat when first put in. This acts to check the escape of the juices until the meat is warmed through. If very fat on top, cover with a paste of flour and water till nearly done. Baste frequently, with water at first, then with the drippings
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