Beet Juice
From The Cook County cook book, 1912
Serves 8
A refreshing drink on a hot summer day.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 391. The excerpt below is the record exactly as published.
BEET JUICE.— Boil beets until tender and slice as for pickles. To every quarj; of beets add 2 qts. of diluted vinegar. Let stand 3 days in a cool place; the juice will then be a deep 'red; dip out beets to use on table and strain juice. Place on stove with a rose geranium leaf for each pint of liquid
Cook this with the app: pantry check, scaling, and the assistant.