vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Beet Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
420Calories
27 gProtein
43 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein27 g
Carbohydrates43 g
Fiber15 g
Sugars21 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium5502 mg
Potassium1708 mg
Calcium196 mg
Iron5.5 mg
Magnesium121 mg
Phosphorus448 mg
Zinc3.3 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D3 mcg
Vitamin C18 mg
Vitamin A243 mcg
Vitamin E1.7 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate474 mcg
Choline442 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Beet Salad Boil six small beets until tender and when cold chop fine; boil six eggs hard and remove the whites from three of them to garnish the top of your dish ; chop the rest of the eggs, but not put in with the beets. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.