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Pickled Beets

Name: Pickled Beets
Yield: 2 servings
Ingredients: 2 cups boiling water; 2 cups vinegar; 4 tablespoons sugar; 1 tablespoon salt; 1/2 teaspoon pepper; 10 cloves; 1 stick cinnamon; 10 peppercorns

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

396Calories

6 gProtein

83 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories396 kcal

Protein5.6 g

Carbohydrates83 g

Fiber13 g

Sugars26 g

Total Fat4.6 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.4 g

Omega-30.2 g

Cholesterol0 mg

Sodium4112 mg

Potassium370 mg

Calcium363 mg

Iron19 mg

Magnesium87 mg

Phosphorus74 mg

Zinc0.9 mg

Copper0.2 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A3.1 mcg

Vitamin E2.3 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate71 mcg

Choline16 mg

Caffeine0 mg

Water422 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 161. The excerpt below is the record exactly as published.

PICKLED BEETS 2 cups boiling water 2 cups vinegar 4 tablespoons sugar 1 tablespoon salt 1/2 teaspoon pepper 10 cloves 1 stick cinnamon 10 peppercorns

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