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Boiled Beets
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
116Calories
4 gProtein
23 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories116 kcal
Protein4.4 g
Carbohydrates23 g
Fiber8.1 g
Sugars13 g
Total Fat0.8 g
Sodium291 mg
Potassium889 mg
Calcium36 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C12 mg
Folate268 mcg
Water229 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
12 medium-siz€d beets 1 teaspoonful salt 3 cupfuls vinegar % cupful sugar Heat vinegar to the boiling point, add the sugar and salt and pour the mixture over the boiled beets
Cook this with the app: pantry check, scaling, and the assistant.