Pickled Beets

Name: Pickled Beets
Ingredients: Twelve beets; 1 cup sugar; 1 cup vinegar; 1 cup red beet water; % teaspoon celery seed; % teaspoon ground cloves; xk teaspoon stick cinnamon; a little salt

From The Memorial Hall cook book, 1919

Recipe contributed by Mrs. Elizabeth Shadel.

Presented as published in 1919. 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

1523Calories

27 gProtein

339 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1523 kcal

Protein27 g

Carbohydrates339 g

Fiber50 g

Sugars280 g

Total Fat5.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1759 mg

Potassium5376 mg

Calcium268 mg

Iron7.6 mg

Magnesium339 mg

Phosphorus542 mg

Zinc5 mg

Copper2.6 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K1.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1607 mcg

Choline0.8 mg

Caffeine0 mg

Water1603 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 55. The excerpt below is the record exactly as published.

Pickled Beets Twelve beets, 1 cup sugar, 1 cup vinegar, 1 cup red beet water, % teaspoon celery seed, % teaspoon ground cloves, xk teaspoon stick cinnamon and a little salt

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