Baked Beets
From Household hints, 1881
This method preserves more of the beet's flavor.
Presented as published in 1881. 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
2406Calories
91 gProtein
474 gCarbs
16 gFat
Full nutrition (18 nutrients)
Calories2406 kcal
Protein91 g
Carbohydrates474 g
Fiber168 g
Sugars275 g
Total Fat16 g
Sodium6042 mg
Potassium18448 mg
Calcium744 mg
Iron23 mg
Magnesium1133 mg
Phosphorus1812 mg
Zinc17 mg
Copper8.7 mg
Manganese14 mg
Vitamin C248 mg
Folate5556 mcg
Water4758 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 14. The excerpt below is the record exactly as published.
pepper, salt, and a little vinegar, makes a nice relish. Parsnips boiled, then sliced and browned in butter, are delicious, and are liked by some who do not enjoy an old- fashioned parsnip stew, which is made by boiling parsnips, potatoes, and slices of salt pork together. When done, take them out on a hot platter, and add a little milk, flour, and butter, pepper and salt, and a part of the water in the ket- tle ; when the gravy is done, pour it over the parsnips, etc. Beets
Cook this with the app: pantry check, scaling, and the assistant.