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The Desparp Round
From Buckeye cookery, 1892
Serves 20
Cover the pan with a crust to prevent burning.
Presented as published in 1892. 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
885Calories
123 gProtein
6 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein123 g
Carbohydrates6.3 g
Fiber0.9 g
Sugars4.3 g
Total Fat42 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol374 mg
Sodium3679 mg
Potassium1928 mg
Calcium98 mg
Iron13 mg
Magnesium120 mg
Phosphorus1173 mg
Zinc30 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A6 mcg
Vitamin E1.1 mg
Vitamin K10 mcg
Vitamin B63.1 mg
Vitamin B1215 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)31 mg
Folate30 mcg
Choline349 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 278. The excerpt below is the record exactly as published.
A round of beef weighing twenty-five pounds, one ounce of cloves, three ounces of saltpetre, three ounces of coarse sugar, half an ounce of allspice, six ounces of common salt, one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.