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Boiled Beetroot
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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
18Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium30 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.6 mcg
Choline0 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 52. The excerpt below is the record exactly as published.
o Boil Beetroot. — Wash it without breaking the skin, boil for two hours ; let it get cold, and then cut it in slices and pour vinegar
Cook this with the app: pantry check, scaling, and the assistant.