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Spiced Roast
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
49Calories
0 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein0.4 g
Carbohydrates11 g
Fiber2 g
Sugars6.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium411 mg
Potassium68 mg
Calcium44 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.8 mcg
Vitamin E0.4 mg
Vitamin K7.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline1.9 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 17. The excerpt below is the record exactly as published.
SPICED ROAST. Mrs. J. A. Hanna, Galesburg. For this either beef or mutton can be used. Pre- pare for roasting by seasoning with salt and pepper, then add one-half dozen whole cloves, one dozen whole allspice, three tablespoons sugar, one-third pint vinegar and two-thirds water
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