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Beet Salad
From How we cook in Tennessee .., 1906
Serves 5
Presented as published in 1906. 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
458Calories
6 gProtein
111 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein5.8 g
Carbohydrates111 g
Fiber11 g
Sugars93 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1836 mg
Potassium1184 mg
Calcium140 mg
Iron2.1 mg
Magnesium79 mg
Phosphorus118 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate315 mcg
Choline3.2 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.
Beet Salad. — One quart chopped boiled beets, one quart chopped cabbage, two cups sugar, one tablespoonful salt, one teaspoonful black pepper, quarter teaspoonful red pepper, one cup grated horseradish, vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.