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Pickled Beets
From The bride's cook book, 1915
Serves 4
This is for present use; kept too long they turn white.
Presented as published in 1915. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.
PICKLED BEETS 1 Tablespoon Sugar Salt and Pepper Vinegar and Water
Cook this with the app: pantry check, scaling, and the assistant.