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Baked Beets
From The new Kentucky home cook book, 1884
Serves 4
It will take longer by fifteen or twenty minutes to bake them than to boil them.
Presented as published in 1884. 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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.5 g
Carbohydrates2.9 g
Fiber1 g
Sugars1.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium111 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 83. The excerpt below is the record exactly as published.
small beets with an inch or two of the tops on to prevent the color from boiling out ; be careful not to prick them with a fork for the same reason. When tender, re- move the skin and tops, place them whole in a dish, season with a little melted butter, salt, and pepper. Serve hot. They are also very nice served with the sauce Hollandaise. It requires from one to two hours to cook young beets, ac- cording to their size. BAKED BEETS. One of the best ways to cook beets is to bake them. It will take longer by fifteen or twenty minutes to bake them than to boil them. Wash them perfectly clean, put them into a pan with a little water
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