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How to Boil Beets
From The Swedish, French, American cook book, 1918
Serves 4
Can be used for garnishing or sliced as pickled beets.
Presented as published in 1918. 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
60Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0.5 g
Carbohydrates12 g
Fiber0.9 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium99 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium7.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 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
Folate29 mcg
Choline0 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 420. The excerpt below is the record exactly as published.
How to Boil Beets for different dishes Put beets in hot water (sufficient to cover them) with salt and cook — tightly covered — on a quick fire. If large, cook one and a half hours; if small, one hour. Take out, remove the skin; leave whole in one cup water, one cup vinegar, three tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.