Stuffed Beet Salad
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
Presented as published in 1931. 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
497Calories
18 gProtein
101 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein18 g
Carbohydrates101 g
Fiber32 g
Sugars53 g
Total Fat3.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1993 mg
Potassium3494 mg
Calcium212 mg
Iron4.7 mg
Magnesium211 mg
Phosphorus394 mg
Zinc3.1 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate862 mcg
Choline20 mg
Caffeine0 mg
Water1295 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 8. The excerpt below is the record exactly as published.
STUFFED BEET SALAD 6 new beets of uniform size 2 or 3 young radishes 1 cucumber French dressing 3 new onions
Cook this with the app: pantry check, scaling, and the assistant.