Beets
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 74. The excerpt below is the record exactly as published.
BEETS Be sure the beets are young and fresh. Old beets will never cook tender. The time for cookincr beet> depends on age and freshness. Cut oft' the tops to within an inch of the tuber; scrub with a veo-etable bru.sh, never cut, or they will " bleed " and lose color while cooking. Cook in boiling water until tender, from 1 to 4 hours. When done, plunge in cold water to remove the skins. Serve whole or sliced. Season with butter, salt and pepppr. Page One Hundred and Thirty PURITY FUOUR More Bread and Better Bread FRIED BEETS 1 KHlp hiitter in frving-pan : when hot, add beet slices and Boil young beets until tender, place a little butter m trying p , season with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.