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Roast Beef
From The new Kentucky home cook book, 1884
Serves 1
Baste frequently to avoid drying out.
Presented as published in 1884. 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
331Calories
44 gProtein
6 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein44 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium139 mg
Potassium683 mg
Calcium37 mg
Iron4.8 mg
Magnesium44 mg
Phosphorus420 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 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)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate23 mcg
Choline123 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 19. The excerpt below is the record exactly as published.
ROAST BEEF. Place the roast in a baking-pan, with water enough to keep it from burning; sprinkle salt and pepper over it. Allow fifteen minutes to each pound, if you wish it rare — more time, if you wish it well cooked. Just before taking it up, dredge a little flour
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