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Pickled Beets
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
151Calories
3 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein3.3 g
Carbohydrates30 g
Fiber6.1 g
Sugars23 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium512 mg
Potassium669 mg
Calcium33 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9 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
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
Pickled Beets 12 medium-siz€d beets 1 teaspoonful salt 3 cupfuls vinegar % cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.