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Beet Salad No. 2
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
161Calories
5 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein5.2 g
Carbohydrates29 g
Fiber10 g
Sugars8.2 g
Total Fat4.7 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium10059 mg
Potassium788 mg
Calcium136 mg
Iron3.1 mg
Magnesium71 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A9.5 mcg
Vitamin E0.9 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate140 mcg
Choline6.8 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.
Beet Salad No. 2. — Boil the beets till very tender, remove the skins, and when cold, hash, or cut into dice, and serve with cream dressing, seasoned with salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.