Beet Pickle

Name: Beet Pickle
Ingredients: Boil beets until tender; one cup of vinegar; one cup sugar; to two cups of vinegar

From Durham cook book ..., 1921

Recipe by Mrs. M. S. Whitted.

Presented as published in 1921. 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

961Calories

2 gProtein

212 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories961 kcal

Protein2.2 g

Carbohydrates212 g

Fiber4.1 g

Sugars208 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium162 mg

Potassium463 mg

Calcium63 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C6 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

Folate134 mcg

Choline0 mg

Caffeine0 mg

Water794 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 65. The excerpt below is the record exactly as published.

BEET PICKLE. Boil beets until tender, quarter and put in a jar, add syrup, made of one cup of vinegar, one cup sugar, to two cups of vinegar

Cook this with the app: pantry check, scaling, and the assistant.