Beet Salad
From Physical culture cook book, 1901
Presented as published in 1901. 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
80Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein2.6 g
Carbohydrates18 g
Fiber4.4 g
Sugars9.2 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium147 mg
Potassium549 mg
Calcium24 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate154 mcg
Choline5.1 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.
Beet Salad. — Boil beets until tender. When cold, skin and cut off a slice from the stem and, so that they will stand, scoop out the centers and fill with lemon juice and let stand a while. WThen ready to serve, pour out and fill the centers with chopped celery and mayonnaise. Serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.