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Stuffed Beets
From Kirmess cook book, 1907
Serves 5
Chopped radish, cress, olives, or celery are all admissible for a filling.
Presented as published in 1907. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates3.5 g
Fiber0.9 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium160 mg
Calcium10 mg
Iron0.1 mg
Magnesium9.7 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K9.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate27 mcg
Choline0.1 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 96. The excerpt below is the record exactly as published.
STUFFED BEETS.* Boil new beets, of even size, until tender. Set aside for some hours, or overnight, covered with vinegar. When ready to serve, rub off the skin, scoop out the center of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucum- ber. Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, one-fourth a teaspoonful, each, of paprika and salt
Cook this with the app: pantry check, scaling, and the assistant.