vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beets in Vinegar
From Scientific cooking with scientific methods, 1911
Serves 1
Makes pretty shapes for potato salad.
Presented as published in 1911. 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
318Calories
5 gProtein
79 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein4.8 g
Carbohydrates79 g
Fiber8.9 g
Sugars61 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9806 mg
Potassium733 mg
Calcium140 mg
Iron3.6 mg
Magnesium73 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A9.4 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate108 mcg
Choline11 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 76. The excerpt below is the record exactly as published.
Beets in Vinegar. Slice boiled beets thin. Season with salt, pepper and a little cayenne, and one-fourth cup sugar, with vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.