Harvard Beets

Name: Harvard Beets
Ingredients: 6 medium sized beets; 1 1/2 cup sugar; 1 tablespoon cornstarch; 4 teaspoon salt; 1/2 cup vinegar; 2 tablespoons butter

From Waldensian cookery, 1957

Presented as published in 1957. 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

1565Calories

13 gProtein

377 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories1565 kcal

Protein13 g

Carbohydrates377 g

Fiber24 g

Sugars341 g

Total Fat25 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium10215 mg

Potassium2683 mg

Calcium128 mg

Iron3.7 mg

Magnesium167 mg

Phosphorus273 mg

Zinc2.5 mg

Copper1.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C36 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

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water807 g

As published

This recipe was extracted from Waldensian cookery (1957), page 32. The excerpt below is the record exactly as published.

HARVARD BEETS 6 medium sized beets 1% cup sugar 1 tablespoon cornstarch 4 teaspoon salt Y% cup vinegar 2 tablespoons butter

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