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Pickled Beets
From The national course in home economics, 1917
Serves 4
This is only for present use, as if they stand too long they turn white.
Presented as published in 1917. 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
68Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein1.9 g
Carbohydrates13 g
Fiber3.5 g
Sugars8.9 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium129 mg
Potassium389 mg
Calcium18 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.2 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
Folate117 mcg
Choline0 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 267. The excerpt below is the record exactly as published.
PICKLED BEETS. Take the beets when thoroughly cold, slice them across. Make a liquid of half vinegar and half water with a little salt and pepper and a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.