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Rump Roast with Catsup
From Lessons in cooking through preparation of meals, 1912
Serves 6
The catsup gives a delicious flavor to the meat and gravy.
Presented as published in 1912. 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
730Calories
79 gProtein
15 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein79 g
Carbohydrates15 g
Fiber0.2 g
Sugars9.7 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol260 mg
Sodium903 mg
Potassium769 mg
Calcium27 mg
Iron6.8 mg
Magnesium58 mg
Phosphorus496 mg
Zinc13 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A12 mcg
Vitamin E1.9 mg
Vitamin K6.2 mcg
Vitamin B61.1 mg
Vitamin B124.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate32 mcg
Choline306 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 186. The excerpt below is the record exactly as published.
RUMP ROAST WITH CATSUP BROWNED POTATOES CREAMED CARROTS CHOW CHOW COFFEE CHARLOTTE RUSSE Rump Roast with Catsup Sprinkle a 4 lb. Rump Roast with i t salt, yi t pepper, and 2 T flour, put into a cooker, an earthen one if possible, pour 1 c catsup
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