Stuffed Round Steak Roast

Name: Stuffed Round Steak Roast
Ingredients: Purchase a large round steak at least an inch thick; 3 cups of stale bread crumbs; two eggs; a large onion; salt, pepper; two tablespoons of shortening; a piece of suet; a pint of water

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1570Calories

45 gProtein

247 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories1570 kcal

Protein45 g

Carbohydrates247 g

Fiber17 g

Sugars26 g

Total Fat43 g

Saturated Fat4 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat6.7 g

Cholesterol0 mg

Sodium2392 mg

Potassium859 mg

Calcium642 mg

Iron16 mg

Magnesium159 mg

Phosphorus578 mg

Zinc5 mg

Copper0.9 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B121.1 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)22 mg

Folate375 mcg

Choline56 mg

Caffeine0 mg

Water627 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 50. The excerpt below is the record exactly as published.

STUFFED ROUND STEAK ROAST Purchase a large round steak at least an inch thick; rub in as much flour as it will take and season well with salt and pepper. Pre- pare a good dressing of 3 cups of stale bread crumbs, two eggs, a large onion, salt, pepper and two tablespoons of shortening. Cover the steak with this dressing ; roll up and tie. Place in a roasting pan together with a piece of suet and a pint of water

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