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Roast Beef, No. 2
From The new Annie Dennis cook book, 1905
Serves 1
Cook for 25 minutes per pound for thoroughly done, or 15 minutes per pound for rare.
Presented as published in 1905. 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
306Calories
43 gProtein
0 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol122 mg
Sodium88 mg
Potassium558 mg
Calcium28 mg
Iron5 mg
Magnesium24 mg
Phosphorus416 mg
Zinc6.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B61.2 mg
Vitamin B126.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.9 mg
Folate6 mcg
Choline108 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 73. The excerpt below is the record exactly as published.
Roast Beef, No. 2 Wash with soda a large rib, porterhouse, or tender- loin roast. Rub over with salt
Cook this with the app: pantry check, scaling, and the assistant.