vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Beets
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories25 kcal
Protein1 g
Carbohydrates5 g
Fiber1.8 g
Sugars2.9 g
Total Fat0.2 g
Sodium63 mg
Potassium193 mg
Calcium7.8 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C2.6 mg
Folate58 mcg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 295. The excerpt below is the record exactly as published.
boil for two hours if the beets be small, or for three hours if they be large. As beets grow older they require more time for cooking. When the beets are done, plunge them into cold water; for this will enable you to rub off the skin readily. Slice thin, and season with butter and salt, unless vinegar be preferred
Cook this with the app: pantry check, scaling, and the assistant.