Beetroot
From The school cookery book, 1881
Beetroot can also be served hot with melted butter.
Presented as published in 1881. 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
209Calories
8 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein7.9 g
Carbohydrates41 g
Fiber15 g
Sugars23 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2842 mg
Potassium1583 mg
Calcium75 mg
Iron2.2 mg
Magnesium99 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate468 mcg
Choline0.3 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The school cookery book (1881), page 47. The excerpt below is the record exactly as published.
Beetroot. Wash the beetroot in cold water rubbing it with a soft brush not to break the skin.’ Put it into a pan with plenty of boiling water; boil uncovered for from an hour to an hour and a half ; press it with the finger, if soft it is ready; do not prick it with a fork or the juice will run out and bleach the root. Let it cool in the water, then remove the skin and the top, and cut into thin slices. Arrange these on a dish and put a little vinegar, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.