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Beets in Vinegar
From European and American cuisine, 1914
Serves 6
Handy for salads and garnishing.
Presented as published in 1914. 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
79Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein2.6 g
Carbohydrates15 g
Fiber4.7 g
Sugars9.7 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium557 mg
Potassium516 mg
Calcium23 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate154 mcg
Choline0 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 334. The excerpt below is the record exactly as published.
Beets in Tinegar. — Place 1 quart well-washed beets with boiling water in a saucepan over the fire, boil till done ; then drain ofE the water, remove the skin ; put the beets into a jar, sprinkle over 1 teaspoonful salt, Y« teaspoonful pepper, 1 tablespoonful sugar, add sufficient vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.