Beetroot and Macaroni Salad (Danish)

Name: Beetroot and Macaroni Salad (Danish)
Ingredients: equal quantities of cooked macaroni; equal quantities of cooked beetroot; pepper; salt; oil; tarragon vinegar

From Wholesome cookery, 1887

Best prepared a few hours in advance.

Presented as published in 1887. 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

63Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium333 mg

Calcium111 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.

Beetroot and Macaroni Salad (Danish). Take equal quantities of cooked macaroni and cooked beetroot ; cut them into pieces about 1 inch long ; dress them with pepper, salt, oil, and tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.