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Beets Boiled
From European and American cuisine, 1914
Serves 2
Another way is to prepare and cook the beets as above, but adding last ½ cupful cream.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 334. The excerpt below is the record exactly as published.
eets^ Boiled. — Place 1 quart well-washed beets in a sauce- pan, cover with boiling water, and cook till done ; then drain and peel, cut into quarters, place in a hot dish ; sprinkle over the beets 1 teaspoonful salt, Ys even teaspoonf ul pepper, and 2 ounces melted butter, then serve. Another way is to prepare and cook the beets as above, but adding last Ys cupful cream.
Cook this with the app: pantry check, scaling, and the assistant.