vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Beet Salad
From Delicacies, 1929
Serves 4
Recipe by Mrs. T. Mcrald Hunter.
Presented as published in 1929. 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
178Calories
7 gProtein
19 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein6.8 g
Carbohydrates19 g
Fiber6.1 g
Sugars10 g
Total Fat8 g
Saturated Fat1.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol96 mg
Sodium344 mg
Potassium849 mg
Calcium66 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C9 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate212 mcg
Choline76 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.
Beet Salad Boil six beets until well done, remove skin and cut in small cubes. Two hard boiled eggs chopped fine and one cup of chopped celery. Mix in just enough mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.