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Beet Relish
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.1 g
Carbohydrates8.1 g
Fiber2.1 g
Sugars5.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium694 mg
Potassium228 mg
Calcium15 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate66 mcg
Choline1.1 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
BEET RELISH 1 cup chopped, cold, cooked beets 2 tablespoons lemon juice 3 tablespoons grated horse-radish 2 teaspoons powdered sugar root 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.