Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 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
- half teaspoonful of salt
- a cupful of boiling water
- 44 meats
- salt
- pepper
Directions
For rare roast allow eight to ten minutes per pound; well done, ten to fifteen minutes. Wash and dry the beef; put on rack in double roasting pan and dredge the top and sides with flour. Put into a very hot oven for fifteen minutes, or until browned; then lower the temperature by shutting off the drafts. Sprinkle a half teaspoonful of salt and a dusting of pepper into the pan, and add a cupful of boiling water. Cook slowly until done, basting frequently.