Shoulder Roast
From Luncheons, breakfasts, simple dinners and carving, 1905
This method is for cooking poor beef to make it good.
Presented as published in 1905. 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
1011Calories
52 gProtein
0 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1011 kcal
Protein52 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat89 g
Saturated Fat33 g
Monounsaturated Fat42 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol235 mg
Sodium881 mg
Potassium867 mg
Calcium38 mg
Iron5.1 mg
Magnesium51 mg
Phosphorus604 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate12 mcg
Choline123 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 12. The excerpt below is the record exactly as published.
Shoulder Roast — Tie it carefully with twine and brown on both sides in braising pan in which there have been fixed four slices of fat pork; any fat will do. Dredge the meat well with flour. When it is brown sprinkle it with salt
Cook this with the app: pantry check, scaling, and the assistant.