Harvard Beets

Name: Harvard Beets
Ingredients: 2 No. 10 cans beets; 1 quart vinegar; 1 pound brown sugar; 6 tablespoons cornstarch; 1 quart liquid from beets; 14 pound margarine; 1 teaspoon each cinnamon; 1 teaspoon allspice; 1 teaspoon cloves; 2 teaspoons salt; Y teaspoon pepper

From Quaker recipes, 1954

Presented as published in 1954. 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

3050Calories

6 gProtein

525 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories3050 kcal

Protein5.7 g

Carbohydrates525 g

Fiber10 g

Sugars456 g

Total Fat92 g

Saturated Fat16 g

Monounsaturated Fat41 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol0 mg

Sodium5194 mg

Potassium1603 mg

Calcium511 mg

Iron5.4 mg

Magnesium120 mg

Phosphorus165 mg

Zinc1.2 mg

Copper0.8 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A930 mcg

Vitamin E18 mg

Vitamin K109 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate275 mcg

Choline26 mg

Caffeine0 mg

Water1166 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 64. The excerpt below is the record exactly as published.

Harvard Beets 2 No. 10 cans beets 1 quart vinegar 1 pound brown sugar 6 tablespoons cornstarch 1 quart liquid from beets 14 pound margarine 1 teaspoon each cinnamon, Y teaspoon pepper allspice, cloves 2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.