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Pickled Beets
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
473Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium12 mg
Calcium30 mg
Iron0.2 mg
Magnesium5.1 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 79. The excerpt below is the record exactly as published.
Pickled Beets. When beets are done slice them and have 1 pint of vinegar with % cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.