vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Beet Relish

Name: Beet Relish
Yield: 2 servings
Ingredients: 1 qt. of chopped boiled beet; 2 cups of sugar; 1 cup of chopped onion; 1 cup of grated horseradish; 1 tablespoonful of salt; 1 teaspoonful of black pepper; } teaspoonful of red pepper

From Superior cook book, 1905

Serves 2

Presented as published in 1905. 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

884Calories

3 gProtein

225 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories884 kcal

Protein3.2 g

Carbohydrates225 g

Fiber7.6 g

Sugars214 g

Total Fat1.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium4087 mg

Potassium626 mg

Calcium98 mg

Iron1.3 mg

Magnesium54 mg

Phosphorus77 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A1.7 mcg

Vitamin E0 mg

Vitamin K3.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate148 mcg

Choline7.9 mg

Caffeine0 mg

Water225 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.

Beet Relish. ()2ie i[t. hnely chopped cabbage, 1 qt. of chopp(>d boiled beet, 2 cups of sugar, 1 cup of chopped onion, 1 cup of grated horse-radish, 1 tablespoonful of salt, 1 tea- spoonful of black pepper, } teaspoonful of red pepper

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