Baked Beets
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
605Calories
16 gProtein
81 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein16 g
Carbohydrates81 g
Fiber24 g
Sugars48 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.8 g
Cholesterol76 mg
Sodium882 mg
Potassium2815 mg
Calcium209 mg
Iron3.4 mg
Magnesium175 mg
Phosphorus351 mg
Zinc2.8 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0.4 mcg
Vitamin C36 mg
Vitamin A188 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate806 mcg
Choline17 mg
Caffeine0 mg
Water749 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.
Baked Beets.— Beets are far better baked than boiled, though it talces a longer time to cook properly. French cooks bake them slowly for six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.