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To Roast Part of a Round of Beef
From Modern cookery, in all its branches, 1884
Serves 1
Requires long roasting.
Presented as published in 1884. 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
298Calories
59 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein59 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.9 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol162 mg
Sodium130 mg
Potassium810 mg
Calcium32 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus578 mg
Zinc8.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B61.7 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate10 mcg
Choline165 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 183. The excerpt below is the record exactly as published.
TO ROAST PART OF A ROUND OF BEEF. The natural division of the meat will show where the silver side of the round is to be separated
Cook this with the app: pantry check, scaling, and the assistant.