Harvard Beets

Name: Harvard Beets
Ingredients: 3 cups cooked diced beets; 6 tablespoons sugar; 3 tablespoons cornstarch; Y2 cup vinegar; Y cup water; 3 tablespoons melted butter

From Quaker recipes, 1954

Serves 6.

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

1001Calories

12 gProtein

167 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1001 kcal

Protein12 g

Carbohydrates167 g

Fiber14 g

Sugars129 g

Total Fat34 g

Saturated Fat21 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol87 mg

Sodium533 mg

Potassium2072 mg

Calcium130 mg

Iron5.5 mg

Magnesium159 mg

Phosphorus274 mg

Zinc2.4 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A290 mcg

Vitamin E1.2 mg

Vitamin K4.2 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate541 mcg

Choline50 mg

Caffeine0 mg

Water828 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 58. The excerpt below is the record exactly as published.

HARVARD BEETS 3 cups cooked diced beets 6 tablespoons sugar 3 tablespoons cornstarch Y2 cup vinegar Y cup water 3 tablespoons melted butter

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