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Smothered Beef, or Pot Roast
From Mrs. Lincoln's Boston cook book, 1884
Serves 5
Delicious when served cold.
Presented as published in 1884. 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
548Calories
78 gProtein
0 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium241 mg
Potassium1216 mg
Calcium52 mg
Iron7.8 mg
Magnesium73 mg
Phosphorus748 mg
Zinc19 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate18 mcg
Choline223 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.
Smothered Beef, or Pot Roast. Four to six pounds from the middle ov face of the rump,, the vein^ or the round. Wipe with a clean wet cloth. Sear all over by placing in a hot frying-pan and turning till all the surface is browned. Put in a kettle with one cup of water
Cook this with the app: pantry check, scaling, and the assistant.