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Roast Beef No. 2
From The national course in home economics, 1917
Serves 1
Basting before the juices commence running will toughen the meat.
Presented as published in 1917. 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
477Calories
47 gProtein
38 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein47 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol132 mg
Sodium669 mg
Potassium734 mg
Calcium179 mg
Iron20 mg
Magnesium54 mg
Phosphorus445 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 B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate74 mcg
Choline129 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 87. The excerpt below is the record exactly as published.
ROAST BEEF— No. 2. Select a loin or rib piece — the latter is the best — and pound it thor* oughly before placing in the pan; pour a cupful of boiling water over it and sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.