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Spiced Beets
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
392Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein6.3 g
Carbohydrates88 g
Fiber10 g
Sugars75 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium432 mg
Potassium1105 mg
Calcium105 mg
Iron3.4 mg
Magnesium88 mg
Phosphorus152 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A180 mcg
Vitamin E2.7 mg
Vitamin K8.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate250 mcg
Choline24 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 43. The excerpt below is the record exactly as published.
SPICED BEETS. 1 qt. cooked beets \\ t. mustard seed 2 cups vinegar G cloves 34 cup sugar y± t. salt 2 in. piece cinnamon dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.