To Roast Beef

Name: To Roast Beef
Ingredients: 10 lb. of beef; 1 gill of hot water; Pepper; Salt; 1 stick of horse-radish

From Chambers's cookery for young housewives, 1894

A well-roasted joint should have a nice rich brown tinge.

Presented as published in 1894. 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

6849Calories

980 gProtein

0 gCarbs

328 gFat

Full nutrition (34 nutrients)

Calories6849 kcal

Protein980 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat328 g

Saturated Fat125 g

Monounsaturated Fat155 g

Polyunsaturated Fat16 g

Omega-30.3 g

Cholesterol2994 mg

Sodium2997 mg

Potassium15197 mg

Calcium639 mg

Iron98 mg

Magnesium908 mg

Phosphorus9344 mg

Zinc243 mg

Copper3.5 mg

Manganese0.3 mg

Vitamin D4.5 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E8.2 mg

Vitamin K64 mcg

Vitamin B625 mg

Vitamin B12118 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)9.3 mg

Niacin (B3)250 mg

Folate227 mcg

Choline2790 mg

Caffeine0 mg

Water3302 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 7. The excerpt below is the record exactly as published.

TO ROAST BEEF. 10 lb. of beef. I 1 gill of hot water. Pepper and salt. I 1 stick of horse-radish

Cook this with the app: pantry check, scaling, and the assistant.