Beets
From The home science cook book, 1902
Young beets can be cut into slices or cubes.
Presented as published in 1902. 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
202Calories
8 gProtein
40 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories202 kcal
Protein7.7 g
Carbohydrates40 g
Fiber14 g
Sugars23 g
Total Fat1.4 g
Sodium508 mg
Potassium1551 mg
Calcium63 mg
Iron1.9 mg
Magnesium95 mg
Phosphorus152 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin C21 mg
Folate467 mcg
Water400 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Beets. Wash, but do not cut them, as that destroys the sweetness and color. Cook in boiling water until tender. Young beets will cook in one hour, or less, old beets require a longer time, and if tough, wilted, or stringy, they will never boil tender. When cooked, put them in cold water, and rub off the skin. Young beets are cut in slices, and served hot with butter, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.