vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Beets Pickled

Name: Beets Pickled
Yield: 8 servings
Ingredients: one gallon of small beets; 1 quart of good white vinegar; 1 pound of brown sugar; 2 ounces of mixed spice; and cinnamon if desired

From Magnet users cook book, 1920

Serves 8

This will keep all winter.

Presented as published in 1920. 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

462Calories

8 gProtein

100 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories462 kcal

Protein8.1 g

Carbohydrates100 g

Fiber15 g

Sugars79 g

Total Fat2.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium525 mg

Potassium1662 mg

Calcium165 mg

Iron3.8 mg

Magnesium110 mg

Phosphorus166 mg

Zinc1.6 mg

Copper0.8 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.9 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate465 mcg

Choline2.8 mg

Caffeine0 mg

Water511 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 71. The excerpt below is the record exactly as published.

BEETS PICKLED. Boil one gallon of small beets until tender; peel. ‘Have ready 1 quart of good white vinegar, 1 pound of brown sugar, 2 ounces of mixed spice and cinnamon if desired

Cook this with the app: pantry check, scaling, and the assistant.