vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Pickles
From Farm and home cook book and housekeeper's assistant, 1907
Serves 16
If a sweet pickle is desired, boil some sugar and spices with the vinegar.
Presented as published in 1907. 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
113Calories
4 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein4 g
Carbohydrates22 g
Fiber7.2 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium283 mg
Potassium773 mg
Calcium41 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus78 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C10 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)0.2 mg
Folate235 mcg
Choline0.4 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 173. The excerpt below is the record exactly as published.
Beet Pickles Select tender beets of uniform size, wash them clean, but do not cut off the root ends, and allow an inch or two of the stem ends to remain on. Cover with boiling water and boil until tender, then remove from the hot water, plunge into cold water, and then with the hands rub the skins and the root and stem ends off. Cut out all specks or tough parts, and slice CABBAGE AND CAULIFLOWER PICKLE 255 or cut into dice, and pack into glass jars. Fill overflowing full with boiling hot vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.