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Beets
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
They are often pickled in vinegar, spiced or plain, and served cold.
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
51Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories51 kcal
Protein1.9 g
Carbohydrates10 g
Fiber3.5 g
Sugars5.8 g
Total Fat0.3 g
Sodium127 mg
Potassium388 mg
Calcium16 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C5.2 mg
Folate117 mcg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 181. The excerpt below is the record exactly as published.
Beets. Wash, but do not cut them, as that destroys the sweet- ness and color. Cook in boiling water until tender. Young beets will cook in one hour, old beets require a longer time ; and if tough, wilted, or stringy, they will never boil tender. When cooked, put them in a pan of 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.