vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Salad
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
182Calories
3 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein3.4 g
Carbohydrates40 g
Fiber4.8 g
Sugars33 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0.8 mg
Sodium245 mg
Potassium507 mg
Calcium27 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate145 mcg
Choline3.2 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.
BEET SALAD. Parboil beet, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a 480 SALADS WITHOUT MEATS. dessert-spoonful of vinegar, seasonings, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.