Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
618
Calories
13g
Protein
13g
Fat
109g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon corn starch
- half cup sugar
- one teaspoon salt
- one teaspoon mustard
- one cup weak vinegar
- one tablespoon butter
- a dash of pepper
- salt
- mustard
- pepper
- vinegar
Directions
1
Cook beets in salt water until tender, cut in dice and serve in the following dressing: One tablespoon corn starch, one- half cup sugar, one teaspoon salt, one teaspoon mustard, a dash of pepper, moisten with a little cold water, add one cup weak vinegar, cook till it thickens; if too thick, thin with water, add one tablespoon butter and the beets. Let stand one-half hour in warm place. Serve hot. — Mrs. C. F. Phil- brook, Bisbee, Ariz.
Recipe sourced from
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