Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half full of salted boiling water
- pepper
- salt
- vinegar
Directions
Look over carefully to see that no bugs or worms remain ; wash very clean, but do not separate roots from leaves ; fill dinner-pot half full of salted boiling water ; add beets ; boil three-quarters of an hour ; take out and drain so as to get out all the water. Dish, and dress with butter, pepper and salt, if needed. Serve hot, with vinegar.
Remove leaves, wash clean, and boil in plenty of
260 THE GOOD CHEER COOK BOOK.
water ; if young, two hours will boil them, if old four hours. Try with fork to see when tender. Take out, drop into a pan of cold water, and slip off the skin with the hands; slice, place in a dish, season with but- ter, pepper and salt; set over boiling water to heat thoroughly, and serve hot with or without vinegar. Or, after beets are boiled and skinned, mash with boiled potatoes, and season with butter, pepper and salt ; serve hot.