Beets and Potatoes

Ingredients

• newly matured potatoes
• young beets
• salt to taste
• enough sweet cream to nearly cover

Method

1. 1

   Boil potatoes and young beets separately until tender; then peel and slice.

2. 2

   Put them in alternate layers in a vegetable dish, with salt to taste and enough sweet cream to nearly cover.

3. 3

   Brown in the oven and serve at once.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.

Beets ami Potatoes.— Boil newly matured potatoes and young beets separately till tender ; then peel and slice. Put them in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream to nearly cover

Cook this with the app: pantry check, scaling, and the assistant.