Baked Beets
From Use and preparation of food, 1919
This method of cooking brings out the sweet flavor usually lost when cooked in a large amount of water.
Presented as published in 1919. 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
58Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates11 g
Fiber4.1 g
Sugars6.6 g
Total Fat0.4 g
Sodium146 mg
Potassium445 mg
Calcium18 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C6 mg
Folate134 mcg
Water115 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 26. The excerpt below is the record exactly as published.
BAKED BEETS. Select youug, tender beets, wash well, put into a covered baking dish with a small amount of water and bake until tender. Serve with butter
Cook this with the app: pantry check, scaling, and the assistant.