Beet Salad

Name: Beet Salad
Ingredients: Cut boiled beets in cubes; add one-fourth as much chopped olives

From The home science cook book, 1902

Presented as published in 1902. 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

140Calories

4 gProtein

25 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories140 kcal

Protein4.3 g

Carbohydrates25 g

Fiber5.8 g

Sugars18 g

Total Fat3.9 g

Saturated Fat0.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium543 mg

Potassium690 mg

Calcium83 mg

Iron3.4 mg

Magnesium54 mg

Phosphorus87 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C8.8 mg

Vitamin A13 mcg

Vitamin E0.9 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate180 mcg

Choline17 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.

Beet Salad. Cut boiled beets in cubes and leave in a French dressing for an hour; then add one-fourth as much chopped olives

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