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Roast Rump of Beef

Name: Roast Rump of Beef
Yield: 1 servings
Ingredients: As much of it as will form a handsome dish should be cut from the chump end to roast.

From Modern cookery, in all its branches, 1884

Serves 1

Preferred by connoisseurs.

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

260Calories

45 gProtein

0 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories260 kcal

Protein45 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat9.1 g

Saturated Fat3.3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol124 mg

Sodium116 mg

Potassium656 mg

Calcium34 mg

Iron3.6 mg

Magnesium44 mg

Phosphorus396 mg

Zinc9.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.4 mcg

Vitamin B61.2 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate18 mcg

Choline144 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 182. The excerpt below is the record exactly as published.

ROAST RUMP OF BEEF. As this joint is generally too much to serve whole, as much of it as will form a handsome dish should be cut from the chump end to roast.

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