Baked Beets
From Healthful cookery, 1904
Presented as published in 1904. 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
22Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium103 mg
Calcium6 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 48. The excerpt below is the record exactly as published.
Baked Beets. — Beets are far better baked than boiled, though it takes a longer time to cook per- fectly. 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
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