Beets
From The galley guide, 1923
Presented as published in 1923. 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 The galley guide (1923) by Alexander White Moffat, page 30. The excerpt below is the record exactly as published.
Beets. Wash and cook whole in boiling water until soft. This will take 1 to 4 hrs., depending on the age and size of the beets. Drain, put in cold water to loosen skins, remove skin, cut in slices and heat again in a saucepan with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.