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Beetroot and Orange Salad
From Cookery for every household, 1914
Serves 1
This salad is uncommon and very good.
Presented as published in 1914. 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
460Calories
5 gProtein
48 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein4.6 g
Carbohydrates48 g
Fiber0.8 g
Sugars17 g
Total Fat28 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium1365 mg
Calcium62 mg
Iron1.2 mg
Magnesium56 mg
Phosphorus105 mg
Zinc1 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin E9.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline0.8 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 281. The excerpt below is the record exactly as published.
Beetroot and Orange Salad 1 beetroot (cooked). 1 table-sp. lemon juice. 2 sweet oranges. Onion flavouring. 2 table-sps. salad oil.
Cook this with the app: pantry check, scaling, and the assistant.