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Roast Beef (No. 1)
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
351Calories
7 gProtein
0 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein7.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol58 mg
Sodium22 mg
Potassium112 mg
Calcium4.7 mg
Iron0.7 mg
Magnesium6.7 mg
Phosphorus69 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate1.7 mcg
Choline47 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 33. The excerpt below is the record exactly as published.
ROAST BEEF (No. 1) Select a nice sirloin of beef and place in pan with beef drippings. Beef requires 15 minutes to the pound for cooking. Baste well. When nearly done, sprinkle with salt and pepper and a little flour
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