Buttered Beets
From Food study, 1917
Compare results of cooking with skin intact versus peeled.
Presented as published in 1917. 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
58Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates11 g
Fiber4.1 g
Sugars6.6 g
Total Fat0.4 g
Sodium146 mg
Potassium445 mg
Calcium18 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C6 mg
Folate134 mcg
Water115 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 80. The excerpt below is the record exactly as published.
BUTTERED BEETS A. SQUASH. Prepare squash, boiled, steamed, and baked. Com- pare the time of cooking, the texture, and the flavor. BOILED SQUASH. Cut the squash in pieces, pare, and remove seeds and strings. Cook in boiling, salted water, until soft. Drain, mash, and season with salt, pepper, and butter. STEAMED SQUASH. Follow directions under boiled squash, except that, instead of boiling the squash, you should cook it in a strainer over boiling water. SQUASH 159 BAKED SQUASH. Prepare squash by cutting in squares and removing seeds and strings, but do not pare. Bake until soft. B. 1. Wash a beet and cut the top off close. Cook in hot water until tender. 2. Wash a beet as before, but take pains not to break the skin, retain the root and at least an inch of the top. Cook as before. Compare results. When should beets be peeled, before or after cooking ? To serve, peel, and cut beets in half-inch slices and reheat in a little butter
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