Pickled Beetroots
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
174Calories
2 gProtein
21 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein2 g
Carbohydrates21 g
Fiber11 g
Sugars0.9 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium93 mg
Potassium346 mg
Calcium228 mg
Iron3.9 mg
Magnesium86 mg
Phosphorus54 mg
Zinc0.8 mg
Copper0.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3 mcg
Vitamin E2.7 mg
Vitamin K46 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.9 mcg
Choline11 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 26. The excerpt below is the record exactly as published.
boil for an hour and a half. Take them up, peel and cut them in slices one-eighth of an inch thick, and put them in a jar. Boil a pint of vinegar with the peppercorns, mace, cloves, ginger, and, when boiled, add to it a pint of cold vinegar. Pour the whole over the beetroots in the jar, and when quite cold cover tightly. RED CABBAGE— TO PICKLE. Take a nice firm red cabbage and wash it well, taking off the coarse outside leaves. Shred the cabbage up finely into very slender slips, and put a layer of the cabbage on a sieve or basket; sprinkle salt rather plentifully over it, and repeat till the whole is finished. Allow it to remain thus for two days, turning it over several times that it may drain, then put it into a jar. Boil a pint of vinegar, with a teaspoonful of peppercorns, a blade of mace, and 6 cloves
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