vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beets
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
and pepper to taste; serve with butter. Lima Beans Boil until tender, season with butter and salt; serve with cream. Peas Peas should never be washed after taken from pod. When shelling care should be taken to avoid getting any dirt or bits of pod mixed with them. Cook peas in only enough water to keep from burning. If early peas, they will take twenty minutes to cook; if older crop, twenty-five to thirty minutes. When done, drain and stir in enough butter to make them rich ; season with pepper and salt. Serve. Steamed Peas The most delicious way of cooking green peas is to place them in a steamer. It will require to cook about thirty minutes. When tender, season with pepper and salt. They are very nice served with hot milk or cream. Green Peas Put the peas into boiling water with some salt ; boil briskly twenty minutes, and when done drain them, and serve with butter. Vegetables 259 Beets Wash beets well and take great care not to break the fibres, if broken the beets lose their color in the boiling. Have boiling water, well salted, ready and drop in beets; boil from one to three hours. Serve hot and season with butter, pepper and salt; when cold, serve with vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.