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Stuffed Beets
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for six beets.
Presented as published in 1913. 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
319Calories
2 gProtein
11 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein2.4 g
Carbohydrates11 g
Fiber1 g
Sugars0.9 g
Total Fat30 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium97 mg
Potassium158 mg
Calcium54 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K63 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline4.1 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.
Stuffed Beets 2 tablespoonfuls Crisco 2 tablespoonfuls breadcrumbs 6 beets Y% teaspoonful onion juice 2 green peppers Salt and pepper to taste Watercress
Cook this with the app: pantry check, scaling, and the assistant.