Harvard Beets
From Aunt Sammy's radio recipes, 1926
Let the beets absorb the sweet-sour flavor of the sauce.
Presented as published in 1926. 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
860Calories
13 gProtein
193 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein13 g
Carbohydrates193 g
Fiber25 g
Sugars140 g
Total Fat25 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium882 mg
Potassium2678 mg
Calcium120 mg
Iron3.6 mg
Magnesium167 mg
Phosphorus275 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
Choline0.1 mg
Caffeine0 mg
Water808 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 7. The excerpt below is the record exactly as published.
HARVARD BEETS Wash 6 medium-sized beets, cook them in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix J/^ cup sugar and 3^ tablespoon corn- starch (cornstarch makes a much clearer sauce than flour). Add half a cup of vinegar and let the sauce boil for 5 minutes. Stir the sauce constantly. Just as you take the sauce from the fire add 2 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.