vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beetroot Salad
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates2.2 g
Fiber0.8 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0.8 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.2 g
Omega-30.9 g
Cholesterol0 mg
Sodium4878 mg
Potassium87 mg
Calcium7.2 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate26 mcg
Choline0 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 61. The excerpt below is the record exactly as published.
2 small beetroots Salt Vinegar and a little oil.
Cook this with the app: pantry check, scaling, and the assistant.