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To Roast Beef
From The Cook County cook book, 1912
Serves 1
Do not wash the roast; clean with a cloth if soiled.
Presented as published in 1912. 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
582Calories
35 gProtein
0 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.8 g
Cholesterol148 mg
Sodium119 mg
Potassium534 mg
Calcium17 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus308 mg
Zinc7.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 216. The excerpt below is the record exactly as published.
TO ROAST BEEF.— Place the clean-cut side of the meat upon a smoking hot pan, which must be over a hot fire. Press it 316 MEATS close to the pan, until seared and slightly browned. Reverse, and let the opposite side become similarly seared and browned. Then put it at once, with plenty of water
Cook this with the app: pantry check, scaling, and the assistant.