vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
40Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein1.7 g
Carbohydrates7.9 g
Fiber1 g
Sugars1.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium206 mg
Potassium320 mg
Calcium26 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.
BEET SALAD. I good-sized beets 14 tsp. salt 1 head lettuce
Cook this with the app: pantry check, scaling, and the assistant.