Beetroot - To Pickle
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
383Calories
5 gProtein
51 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein5.3 g
Carbohydrates51 g
Fiber24 g
Sugars2.1 g
Total Fat8.4 g
Saturated Fat2.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.3 g
Omega-30.4 g
Cholesterol0 mg
Sodium190 mg
Potassium878 mg
Calcium502 mg
Iron8.8 mg
Magnesium195 mg
Phosphorus128 mg
Zinc1.7 mg
Copper0.5 mg
Manganese38 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A8.6 mcg
Vitamin E5.5 mg
Vitamin K108 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline28 mg
Caffeine0 mg
Water925 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 26. The excerpt below is the record exactly as published.
BEETROOT— TO PICKLE. 6 Beetroots. 2 pints Vinegar. £ oz. Ginger. £ oz. Peppercorns. 1 blade Mace. 1 doz. Cloves
Cook this with the app: pantry check, scaling, and the assistant.