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Creamed Beets
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Serve in a hot dish.
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
460Calories
10 gProtein
57 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein9.9 g
Carbohydrates57 g
Fiber16 g
Sugars31 g
Total Fat22 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium588 mg
Potassium1804 mg
Calcium85 mg
Iron2.7 mg
Magnesium113 mg
Phosphorus192 mg
Zinc1.7 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate548 mcg
Choline0 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 103. The excerpt below is the record exactly as published.
Creamed Beets Banana Salad Marshmallow Pudding Coffee *Creamed Beets—Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in % inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and % cup water in which beets were boiled 2 177 A Calendar of Dinners tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste
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