vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Beetroot Salad
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
245Calories
16 gProtein
22 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein16 g
Carbohydrates22 g
Fiber7.9 g
Sugars3.8 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol373 mg
Sodium9886 mg
Potassium632 mg
Calcium175 mg
Iron3.9 mg
Magnesium64 mg
Phosphorus229 mg
Zinc1.5 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D2.2 mcg
Vitamin C2.3 mg
Vitamin A156 mcg
Vitamin E1.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate100 mcg
Choline297 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 77. The excerpt below is the record exactly as published.
Beetroot Salad. 2 boiled Beetroots, 2 Eggs (hard boiled). Salt, Pepper, Oil, Vinegar
Cook this with the app: pantry check, scaling, and the assistant.