vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Salad
From Delta Gamma cook book, 1922
Serves 4
Will serve four.
Presented as published in 1922. 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
93Calories
4 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein3.9 g
Carbohydrates18 g
Fiber4.1 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium151 mg
Potassium445 mg
Calcium20 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate135 mcg
Choline0.8 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.
Beet Salad 4 small beets, chopped fine 1 tablespoon Knox's gelatine Yi cup of weak vinegar 3 teaspoons corn starch yi cup water 5 teaspoons sugar
Cook this with the app: pantry check, scaling, and the assistant.