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Pickled Beet Roots

Name: Pickled Beet Roots
Yield: 6 servings
Ingredients: Beet Roots are a very pretty garnish for made dishes; Take as much vinegar as you think will cover them; boil it with a little mace; a race of ginger sliced; a few slices of horse-radish

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

3Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.3 kcal

Protein0.1 g

Carbohydrates0.7 g

Fiber0.1 g

Sugars0.1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium17 mg

Calcium0.7 mg

Iron0 mg

Magnesium1.8 mg

Phosphorus1.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.2 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

Folate0.5 mcg

Choline1.2 mg

Caffeine0 mg

Water3.3 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 57. The excerpt below is the record exactly as published.

Pickle.— Beet Roots are a very pretty garnish for made dishes, and are thus pickled. Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them in- to a jar. Take as much vinegar as you think will cover them, and boil it with a little mace, a race of ginger sliced, and a few slices of horse-radish

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