Beet Salad

Name: Beet Salad
Ingredients: Cold boiled potatoes, beets, celery, in equal parts; 3 hard boiled eggs; 3 tablespoonfuls olive oil

From The Fredericksburg home kitchen cook book, 1921

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

233Calories

19 gProtein

2 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories233 kcal

Protein19 g

Carbohydrates1.7 g

Fiber0 g

Sugars1.7 g

Total Fat16 g

Saturated Fat11 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.8 g

Omega-30.3 g

Cholesterol560 mg

Sodium186 mg

Potassium189 mg

Calcium75 mg

Iron1.8 mg

Magnesium15 mg

Phosphorus258 mg

Zinc1.6 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A224 mcg

Vitamin E1.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.1 mg

Folate66 mcg

Choline441 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.

Beet Salad. Cold boiled potatoes, beets, celery, in equal parts; 3 hard boiled eggs; 3 tablespoonfuls olive oil

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