Pickled Beets
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
890Calories
15 gProtein
179 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein15 g
Carbohydrates179 g
Fiber28 g
Sugars146 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1013 mg
Potassium3081 mg
Calcium139 mg
Iron4 mg
Magnesium191 mg
Phosphorus312 mg
Zinc2.8 mg
Copper1.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C41 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
Folate926 mcg
Choline0 mg
Caffeine0 mg
Water1019 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 74. The excerpt below is the record exactly as published.
Pickled Beets—Wash and boil, peel, and cut in slices, 14 inch thick. Take vinegar enough to cover, add 1 tablespoon Blue Ribbon pickling spice to each quart and boil 5 minutes; pour it on the beets and cover closely. 14 cup sugar may be added.
Cook this with the app: pantry check, scaling, and the assistant.