dairy-freenut-freeegg-freesoy-freeshellfish-free
Roast Beef
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
743Calories
99 gProtein
14 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein99 g
Carbohydrates14 g
Fiber0.1 g
Sugars5.2 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium659 mg
Potassium1705 mg
Calcium84 mg
Iron11 mg
Magnesium97 mg
Phosphorus957 mg
Zinc24 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C2.8 mg
Vitamin A9.7 mcg
Vitamin E1.1 mg
Vitamin K7 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate38 mcg
Choline282 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from The new home cook book (1896), page 42. The excerpt below is the record exactly as published.
ROAST BEEF. Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare ; longer if you like it well done. Serve with a sauce, made from the drippings in the pan, to which has been added a table- spoon of Harvey or Worcestershire sauce, and a table- spoon of tomato catsup. Thicken with browned flour
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