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Beets and Cabbage
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
189Calories
4 gProtein
45 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein3.7 g
Carbohydrates45 g
Fiber7.2 g
Sugars33 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1147 mg
Potassium742 mg
Calcium87 mg
Iron1.3 mg
Magnesium49 mg
Phosphorus74 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A9.8 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate197 mcg
Choline2.1 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 85. The excerpt below is the record exactly as published.
Beets and Cabbage. One quart of chopped boiled beets, 1 quart of raw chopped cab- bage, 1 cup* of sugar, 1 tablespoon of salt, 1 teaspoon of black pep- per, ^ teaspoon of cayenne pepper, 1 cup of grated horseradish. Cover well with cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.