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Buttered Beets
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
407Calories
9 gProtein
46 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein8.8 g
Carbohydrates46 g
Fiber16 g
Sugars27 g
Total Fat21 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium582 mg
Potassium1778 mg
Calcium72 mg
Iron2.2 mg
Magnesium109 mg
Phosphorus175 mg
Zinc1.6 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C24 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
Folate536 mcg
Choline0 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 128. The excerpt below is the record exactly as published.
Buttered Beets Red Cabbage and Celery Salad Apricots Parisienne Coffee *Buttered Beets—Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar
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