Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds pot roast
- two pounds of rare beef
- three pounds of beef
- six slices of dry bread crumbed fine
- one tablespoonful of celery salt
- two medium sized onions
- one-half dozen carrots
- one-half dozen potatoes
- half done put the carrots in that have been prepared by scraping
- one-fourth pound of salt pork chopped fine
- one egg well beaten
- one onion minced
- half inch thick
- salt
- pepper
- sage
Directions
Three pounds pot roast, two medium sized onions, one-half dozen carrots, one-half dozen potatoes, salt and pepper. An iron kettle is preferable. Put butter in kettle and when hot place the roast in and let it brown on both sides. Then add sufficient water from time to time to keep it simmering. When half done put the carrots in that have been prepared by scraping and cutting lengthwise. Put in the onions (sliced or whole) with the carrots. When these are nearly done, add the prepared potatoes cut lengthwise. After the meat and vegetables have been removed add flour to liquid which makes a delicious gravy. — Mrs. E. H. Duffield, Williams, Ariz.
BEEF LiOAF.
Two pounds of rare beef and one-fourth pound of salt pork chopped fine, then crackers rolled and sifted, add salt and pepper, one egg well beaten. Mix these together and make into a loaf, roast and baste like other meats. — Mrs. E. Pallett, Williams, Ariz.
BEEF L<OAF.
Grind fine three pounds of beef, add one onion minced, six slices of dry bread crumbed fine, one tablespoonful of celery salt, sage and ground chili, salt and pepper to taste, then cut several pieces of salt pork about four inches long a half inch thick and one inch wide, place over the loaf, cover and cook in the oven for about one hour and a half, then remove cover and brown, serve hot. It is also very nice to slice cold. — Mrs. R. S. Teeple, Holbrook, Ariz.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 207