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Rump Roast
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
690Calories
79 gProtein
3 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein79 g
Carbohydrates3.4 g
Fiber0.1 g
Sugars0 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol260 mg
Sodium492 mg
Potassium648 mg
Calcium22 mg
Iron6.8 mg
Magnesium53 mg
Phosphorus486 mg
Zinc13 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E1.2 mg
Vitamin K5.5 mcg
Vitamin B61 mg
Vitamin B124.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate31 mcg
Choline300 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 62. The excerpt below is the record exactly as published.
Rump Roast Sprinkle a 4-pound rump roast with 1 teaspoonful of salt, l^ teaspoonful of pepper and 3 tablespoonfuls of flour. Put into a roasting pan or earthenware vessel and pour 1 cupful of catchup
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