Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 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 pint cider vinegar to three pounds light brown sugar
- three pounds light brown sugar
Directions
Use small red beets, boil till tender, skin. Slice the larger ones. Put in Mason jars, leaving two-inch space
198 BETHANY UNION COOK BOOK
at top. Fill with boiling syrup made in proportion of one pint cider vinegar to three pounds light brown sugar, containing a few whole cloves and sticks of cinnamon. Let cans stand fifteen minutes until beets are heated. Pour syrup off, heat quickly and return to beets in the cans. Fasten tops as usual. Do not puncture skins of uncooked beets. Mrs. Parker.