Rump Roast Par Excellence

Name: Rump Roast Par Excellence
Ingredients: Place a 4 or 5 Lb. rump roast in an open pan, fat side up.

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

This is most delicious and the amount of shrinkage is nil.

Presented as published in 1957. 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

1012Calories

118 gProtein

0 gCarbs

56 gFat

Full nutrition (32 nutrients)

Calories1012 kcal

Protein118 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat56 g

Saturated Fat21 g

Monounsaturated Fat24 g

Polyunsaturated Fat2.2 g

Cholesterol390 mg

Sodium154 mg

Potassium953 mg

Calcium27 mg

Iron9.8 mg

Magnesium77 mg

Phosphorus721 mg

Zinc20 mg

Copper0.3 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K6.8 mcg

Vitamin B61.6 mg

Vitamin B127.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)21 mg

Folate36 mcg

Choline450 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 42. The excerpt below is the record exactly as published.

RUMP ROAST PAR EXCELLENCE Place a 4 or 5 Lb. rump roast in an open pan, fat aide up.

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