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Beet Relish
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
43Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein1.5 g
Carbohydrates9 g
Fiber2.9 g
Sugars5.3 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium925 mg
Potassium304 mg
Calcium20 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus31 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate88 mcg
Choline1.5 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.
Beet Relish Two cups of chopped cold cooked beets, four tablespoons lemon juice, six of grated horse radish, two teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.