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Roast Rib Ends of Beef
From Cooking for profit, 1886
Serves 6
Cost of material is approximately 20c for 8 to 10 orders.
Presented as published in 1886. 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
744Calories
37 gProtein
0 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein37 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat65 g
Saturated Fat26 g
Monounsaturated Fat28 g
Polyunsaturated Fat4 g
Cholesterol167 mg
Sodium1744 mg
Potassium604 mg
Calcium19 mg
Iron4 mg
Magnesium36 mg
Phosphorus352 mg
Zinc8.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 53. The excerpt below is the record exactly as published.
Roast Rib Ends of Beef. Take the ends of the ribs that are sawed off the rib roasts, and put them in to cook early, while breakfast is still going on. Let there be in the baking pan, which should be a deep one, a hand- ful of salt, 2 or 3 ladlefuls of sweet fresh drippings from the previous day's roasting, and about as much water or Boup stock, and let simmer in the oven, never getting quite without water in the pan till very nearly time to serve dinner. If other meats have to be crowded into the same pan let these rib ends be at the bottom, they will be so much the richer and keep on cooking in the gravy till tender and glutinous. At last, the water being all evaporated out of the pan, roll these rib ends over and over in the natural glaze that remains on the bottom and take them out brown and shining before they likewise get dry. Serve cuts of 2 or 3 ribs with gravy. Cost of material — 3 lbs beef rib ends
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