Roast Beef with Potatoes

Name: Roast Beef with Potatoes
Ingredients: your joint of beef; serve with its own gravy; some potatoes; melted butter; sprinkle with chopped parsley

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

302Calories

43 gProtein

0 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein43 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium132 mg

Potassium670 mg

Calcium28 mg

Iron4.3 mg

Magnesium40 mg

Phosphorus412 mg

Zinc11 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B61.1 mg

Vitamin B125.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate10 mcg

Choline123 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 66. The excerpt below is the record exactly as published.

Roast beef with potatoes. Roast your joint of beef, and serve with its own gravy. Boil some potatoes, warm them in melted butter, sprinkle with chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.