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Canned Beets
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
416Calories
8 gProtein
90 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein7.6 g
Carbohydrates90 g
Fiber14 g
Sugars73 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium506 mg
Potassium1541 mg
Calcium70 mg
Iron2 mg
Magnesium96 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C21 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
Folate463 mcg
Choline0 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 123. The excerpt below is the record exactly as published.
CANNED BEETS. Mrs. J. A. Joel. Boil till tender, ckin and pour over boiling vinegar to which a half cup of sugar and one cup of not strong vinegar is allowed for each quart of beets
Cook this with the app: pantry check, scaling, and the assistant.