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Baked Beet Root
From Modern cookery, in all its branches, 1884
Serves 2
Baking makes the beet root rich and sweet in flavor.
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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates5.7 g
Fiber2 g
Sugars3.3 g
Total Fat0.2 g
Sodium73 mg
Potassium222 mg
Calcium9 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C3 mg
Folate67 mcg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 308. The excerpt below is the record exactly as published.
BAKE BEET ROOT. Beet root if slowly and carefully baked until it is tender quite through, is very rich and sweet in flavour, although less bright in colour than when it is boiled : it is also, we believe, remarkably nutritious and wholesome. Wash and wipe it very dry, but neither cut nor break any part of it ; then lay it into a coarse earthen dish, and bake it in a gentle oven for four or five hours
Cook this with the app: pantry check, scaling, and the assistant.