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Pesach Barsht
From Soyer's standard cookery, 1912
Serves 20
The liquor is boiled as required, with any condiments and spices that are liked, and may be used either hot or cold.
Presented as published in 1912. 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
56Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein2.1 g
Carbohydrates11 g
Fiber3.9 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium159 mg
Potassium428 mg
Calcium112 mg
Iron0.5 mg
Magnesium45 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.8 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
Folate129 mcg
Choline0 mg
Caffeine0 mg
Water1057 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 277. The excerpt below is the record exactly as published.
Pesach Barsht. About a month before Easter, take one hundred-weight, more or less, of beetroot, which must be thoroughly washed and scraped. Place the whole in a clean barrel of sufficient size, adding five or six gallons of lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.