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Beet Salad Pickle
From The Toronto Cook Book, 1915
Serves 9
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
522Calories
6 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein6 g
Carbohydrates128 g
Fiber5.9 g
Sugars109 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1966 mg
Potassium1163 mg
Calcium149 mg
Iron2 mg
Magnesium89 mg
Phosphorus147 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A4.1 mcg
Vitamin E0.1 mg
Vitamin K121 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate190 mcg
Choline16 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
Beet Salad Pickle Two quarts cabbage chopped fine, two quarts boiled beets chopped fine, two cups horseradish, four cups white sugar, two tablespoons salt, two teaspoons pepper
Cook this with the app: pantry check, scaling, and the assistant.