Beetroot with Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
468Calories
13 gProtein
43 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein13 g
Carbohydrates43 g
Fiber7.5 g
Sugars22 g
Total Fat27 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Cholesterol18 mg
Sodium1137 mg
Potassium1159 mg
Calcium326 mg
Iron1.8 mg
Magnesium82 mg
Phosphorus321 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C12 mg
Vitamin A260 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate252 mcg
Choline36 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 22. The excerpt below is the record exactly as published.
Beetroot with cream. Cômpote d’oranges. Orange salad. Broiled slices of shad, maitre d’hôtel. Cut the shad into slices about an inch thick, soak in olive oil, with fine herbs, salt, and pepper for an hour ; broil over a slow fire, serve with maître d'hôtel sauce (see 23rd of March). Beetroot with cream. Peel and slice your beetroot, boil over a slow fire in béchamel sauce
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