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Sweet Pickle of Beets
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
581Calories
4 gProtein
135 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein4.2 g
Carbohydrates135 g
Fiber9 g
Sugars120 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium263 mg
Potassium894 mg
Calcium174 mg
Iron3 mg
Magnesium70 mg
Phosphorus87 mg
Zinc0.9 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate208 mcg
Choline3.5 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 147. The excerpt below is the record exactly as published.
SWEET PICKLE OF BEETS. Carefully wash half a dozen beets without breaking the skin or trimming off the roots or stalks ; put them over the fire in enough boiling water to cover them, and boil them 262 PRACTICAL AMERICAN COOKERY. Steadily until they are tender enough to yield when pressed between the fingers ; then rub off the skins with a wet towel, and slice the beets ; put over the fire a pint of vinegar, a tablespoonful each of whole cloves and peppercorns, a blade of mace, a small stick of cinnamon, and a pound of brown sugar
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