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Baked Beets

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Baked Beets

Ingredients

Directions

  1. NEW ENGLAND. 1736.

  2. _Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._

  3. Bake beets same as baked sweet potatoes. While baking, turn often. When done pare off the skin and use in every way as boiled. They are good cut lengthwise. Add butter, salt and vinegar, and serve hot.

Nutrition, whole recipe (rough)

3Calories
0 gProtein
0 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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