Potatoes with Beetroot

Name: Potatoes with Beetroot
Ingredients: some cold, mealy potatoes; butter or olive oil; a little cooked beetroot; a small chopped onion; equal parts of gravy; white wine; vinegar; simmer for 15 minutes; season with salt and pepper

From How to cook vegetables, 1911

Presented as published in 1911. 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

40Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories40 kcal

Protein1.1 g

Carbohydrates9.3 g

Fiber1.7 g

Sugars4.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4 mg

Potassium146 mg

Calcium23 mg

Iron0.2 mg

Magnesium10 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate19 mcg

Choline6.1 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

Potatoes with Beetroot. Cut some cold, mealy potatoes into slices and fry them in butter or olive oil, add a little cooked beetroot sliced thinly, and a small chopped onion ; add equal parts of gravy, white wine and vinegar, and simmer for 15 minutes ; season with salt and pepper

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