Beets
From Physical culture cook book, 1901
Presented as published in 1901. 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
58Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates11 g
Fiber4.1 g
Sugars6.6 g
Total Fat0.4 g
Sodium146 mg
Potassium445 mg
Calcium18 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C6 mg
Folate134 mcg
Water115 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Beets. — Do not break the skins in wash- ing or they will lose their color in cooking. Boil one hour in hot, slightly salt1 water
Cook this with the app: pantry check, scaling, and the assistant.