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Beets in Jelly
From Superior cook book, 1905
Serves 4
Flour cannot be used instead of arrowroot as it would give a cloudy jelly.
Presented as published in 1905. 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
64Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein1.5 g
Carbohydrates12 g
Fiber1.7 g
Sugars1.7 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium171 mg
Potassium128 mg
Calcium44 mg
Iron4.1 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.2 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate49 mcg
Choline1.5 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 40. The excerpt below is the record exactly as published.
Beets in Jelly. Boil small beets about the size of half an egg, and if none as small are at hand cut larger ones into slices after thev are cooked. ^Vhen they rub off easily the beets ;ire done. After cooling place them in an earth.en mold. Make the jelly from o level talilespoons of sngar, o level teaspoons of arrow- j'oot. S cup of vinegar and ] vu]) of boiling water
Cook this with the app: pantry check, scaling, and the assistant.