vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Beets
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
51Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories51 kcal
Protein1.9 g
Carbohydrates10 g
Fiber3.5 g
Sugars5.8 g
Total Fat0.3 g
Sodium127 mg
Potassium388 mg
Calcium16 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C5.2 mg
Folate117 mcg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 458. The excerpt below is the record exactly as published.
pepper and salt. Beans may be eaten with any salad sauce. Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled. Turn them fre- quently while in the oven, using a knife, as the fork allows the juice to run out. When done, remove the skin, and serve with butter
Cook this with the app: pantry check, scaling, and the assistant.