Beetroot, Boiled
From The handy dictionary of cookery, 1890
Do not pierce the skin while washing.
Presented as published in 1890. 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
99Calories
0 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1.8 mg
Potassium3.5 mg
Calcium4.1 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 17. The excerpt below is the record exactly as published.
Beetroot, Boiled. Cleanse it very carefully so as not to break the skin ; it should be slightly washed, so as to remove the dirt without piercing the skin. It is very important to remember this point, or the skin, if broken, will spoil the colour of the beet, and it will be sickly looking instead of a bright clear colour; put it in plenty of boiling water ; boil it till soft ; remove the skin ; cut into slices and serve either with melted butter or cold in vinegar, flavoured with mace and peppercorns
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