Pickled Beets
From The Williamston cook book, 1950
Recipe contributed by Mrs. J. B. Coburn.
Presented as published in 1950. 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
8685Calories
57 gProtein
2135 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories8685 kcal
Protein57 g
Carbohydrates2135 g
Fiber120 g
Sugars1982 g
Total Fat23 g
Saturated Fat2.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Omega-30.4 g
Cholesterol0 mg
Sodium3921 mg
Potassium11550 mg
Calcium871 mg
Iron22 mg
Magnesium839 mg
Phosphorus1154 mg
Zinc11 mg
Copper5.5 mg
Manganese45 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A4.9 mcg
Vitamin E5.3 mg
Vitamin K85 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3286 mcg
Choline23 mg
Caffeine0 mg
Water3496 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 37. The excerpt below is the record exactly as published.
PICKLED BEETS Wash beets well and cook and peel as usual. If small leave them whole. To make syrup add to one pint venegar, one cup of water and four pounds sugar to each 7 or 8 pounds of beets. Boil in this one dozen or more cloves and two sticks cinnamon
Cook this with the app: pantry check, scaling, and the assistant.