Pickled Beets
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
456Calories
16 gProtein
96 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein16 g
Carbohydrates96 g
Fiber29 g
Sugars52 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1009 mg
Potassium3331 mg
Calcium139 mg
Iron4 mg
Magnesium204 mg
Phosphorus322 mg
Zinc2.9 mg
Copper1.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate976 mcg
Choline13 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 48. The excerpt below is the record exactly as published.
PICKLED BEETS. Boil beets until soft. Peel and slice them, then pour on lemon juice while they are hot
Cook this with the app: pantry check, scaling, and the assistant.