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Stewed Young Beets

Name: Stewed Young Beets
Yield: 6 servings
Ingredients: Beets, 2 pounds; Oil, 2 tablespoons; Flour, 2 teaspoons; Lemon juice, 6 tablespoons; Water, 2 cups; Salt; Red coloring, 1 teaspoon

From Vegetarian Cook Book, 1904

Serves 6

Presented as published in 1904. 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

74Calories

3 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories74 kcal

Protein2.7 g

Carbohydrates15 g

Fiber4.8 g

Sugars8.1 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium172 mg

Potassium535 mg

Calcium24 mg

Iron0.7 mg

Magnesium34 mg

Phosphorus53 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate160 mcg

Choline0.8 mg

Caffeine0 mg

Water227 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 36. The excerpt below is the record exactly as published.

STEWED YOUNG BEETS Beets, 2 pounds. Oil, 2 tablespoons. Flour, 2 teaspoons. Lemon juice, 6 tablespoons. Water, 2 cups. Salt. Red coloring, 1 teaspoon

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