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Beet Salad
From Royal Victoria cook book, 1900
Serves 5
Presented as published in 1900. 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
473Calories
6 gProtein
116 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein6.4 g
Carbohydrates116 g
Fiber11 g
Sugars99 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1308 mg
Potassium1217 mg
Calcium151 mg
Iron3.1 mg
Magnesium90 mg
Phosphorus140 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A119 mcg
Vitamin E1.6 mg
Vitamin K5.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate279 mcg
Choline17 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.
BEET SALAD.—One quart boiled beets, 1 quart raw cabbage, 2 cups sugar, 1 cup horseradish, 2 teaspoons salt, 1 teaspoon black pepper and a pinch of cayenne. Cover with vinegar.
Cook this with the app: pantry check, scaling, and the assistant.