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Roast Sirloin of Beef
From Mrs. Maclurcan's cookery book, 1899
Serves 11
Presented as published in 1899. 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
612Calories
91 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein91 g
Carbohydrates4.1 g
Fiber0.6 g
Sugars0 g
Total Fat26 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol250 mg
Sodium1059 mg
Potassium1473 mg
Calcium26 mg
Iron9.5 mg
Magnesium96 mg
Phosphorus802 mg
Zinc14 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline3 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 69. The excerpt below is the record exactly as published.
EOAST SIELOIN OF BEEF. 10 lbs. sirloin Flour Salt Dripping Mode. — Place the sirloin in the baking tin, rub it well over with flour, put on a little dripping (not so much dripping is required for a sirloin as ribs, as there is more fat about it) ; put into a nice hot oven, baste as often as you can, allow it to bake for one hour and a-half (beef should not be too well cooked). Pour away the dripping from the baking tin. sprinkle a little salt and pepper
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