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Beetroot a la Creme
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
577Calories
11 gProtein
32 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein11 g
Carbohydrates32 g
Fiber1.5 g
Sugars11 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat9.8 g
Cholesterol45 mg
Sodium967 mg
Potassium486 mg
Calcium299 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus265 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C2.9 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate53 mcg
Choline36 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 45. The excerpt below is the record exactly as published.
Beetroot a la Creme. Half pint of white sauce, 2 tablespoonfuls of cream, salt, pepper, cayenne, and lemon juice, a small beetroot boiled
Cook this with the app: pantry check, scaling, and the assistant.