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Pickled Beets
From The new practical housekeeping, 1890
Serves 1
Before serving, cut the slices into stars, leaves, or any shapes fancied.
Presented as published in 1890. 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
950Calories
4 gProtein
231 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories950 kcal
Protein4.3 g
Carbohydrates231 g
Fiber12 g
Sugars208 g
Total Fat7.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium200 mg
Potassium718 mg
Calcium148 mg
Iron4.4 mg
Magnesium94 mg
Phosphorus79 mg
Zinc1.1 mg
Copper0.7 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A6.8 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate150 mcg
Choline9.4 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 432. The excerpt below is the record exactly as published.
Pickled Beets. — Select fine red beets and be careful to clean without bruisine the skin, or thev will lose much of their color and sweetness in cooking. Boil two hours and when cold rub off skin and place whole in jar, (some slice them but they are not as fresh when served) ; cover with vinegar, first boiled with spices in propor- tion of half an ounce each cloves, pepper-corns, mace and ginger to «ach pint, adding when cold another pint ; cover closely and they will be ready for use next day, when they can be sliced as wanted. Or take a half cup sugar to each pint vinegar
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Cook this with the app: pantry check, scaling, and the assistant.