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Roast Beef, No. 1
From The Twin-city housewife, 1920
Serves 1
Recipe by Mrs. P. H. Hanes.
Presented as published in 1920. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 23. The excerpt below is the record exactly as published.
Roast Beef, No. 1 Dredge the beef well on both sides with flour, and if there is not sufficient fat to season it rub well with lard. Place in a baking pan with a little boiling water and cook until half done; basting often; then add salt to taste. Continue to baste until well browned. A few thin slices of onion
Cook this with the app: pantry check, scaling, and the assistant.