vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Beets Stuffed with Cabbage and Nuts
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
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
606Calories
19 gProtein
125 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories606 kcal
Protein19 g
Carbohydrates125 g
Fiber4.1 g
Sugars6.6 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium383 mg
Potassium2504 mg
Calcium151 mg
Iron2.9 mg
Magnesium130 mg
Phosphorus487 mg
Zinc1.6 mg
Copper1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A81 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate289 mcg
Water347 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 71. The excerpt below is the record exactly as published.
BEETS STUFFED WITH CABBAGE AND NUTS. Boil beets (young) till tender, skin, remove centres, cut equal portions of beet, nuts, cabbage or celery very fine
Cook this with the app: pantry check, scaling, and the assistant.