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Beets, Canned
From The Rural cook book, 1907
Serves 4
Add horseradish to prevent scum formation.
Presented as published in 1907. 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
25Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.5 g
Carbohydrates2.9 g
Fiber1 g
Sugars1.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium112 mg
Calcium8.1 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 118. The excerpt below is the record exactly as published.
Beets, Canned. — Select small, dark- red beets, about the size of a peach or smaller, boil in the usual way, being careful not to break the skins in washing; do not cut the tops too close and be sure not to cut the ends off. Boil in salted water
Cook this with the app: pantry check, scaling, and the assistant.