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Red Pickled Eggs

Name: Red Pickled Eggs
Yield: 2 servings
Ingredients: Boil beets until very tender; more than enough vinegar to cover them; one-half cup sugar; a handful of salt; boil eggs hard

From The New century cook book, 1899

Serves 2

Presented as published in 1899. 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

261Calories

4 gProtein

56 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein4.2 g

Carbohydrates56 g

Fiber2 g

Sugars54 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium4959 mg

Potassium259 mg

Calcium27 mg

Iron0.8 mg

Magnesium17 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C3 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate79 mcg

Choline74 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 63. The excerpt below is the record exactly as published.

Red Pickled Eggs. Boil beets until very tender, then slice thin, take more than enough vinegar to cover them and add one-half cup sugar and a handful of salt and pour over the beets, then boil eggs hard

Cook this with the app: pantry check, scaling, and the assistant.