Beets with Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
Can also be used in salads.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 156. The excerpt below is the record exactly as published.
Butter-Cooked Drained sea. thi. w. fresh butter and chopped parsley. Boston, Dry beans. Soak, cook 5 minutes sea. w. piece of salt pork. English mustard, molasses, put in spe¬ cial pot, w. juice, covered. Baked slowly 5 or 6 hours. Served w. Boston bread. Bretonne, Cooked. Drained, on Bretonne sa., cooked for 1 hour or w. gravy of Roasted Lamb. Gratin, Cooked. Thi sa. or gravy, bread crumbs on top, Butter, Baked. Maftre cP Hotel, Same Beurre. Lyonnaise, Cooked thi. Lyonnaise sa. or chopped onions fried w. butter. — 323 — GANCEL’S CULINARY ENCYCLOPEDIA Puree, Cooked, penned, strained for pu. or soup. The color of the beans designates the name. Salade, All beans cooked sea. w. French dressing (broad Beans, Flageolets, Lima Beansv same preparation). STRING BEANS (Haricots Verts) Allemande, Cooked, Cooked Anglaise thi. All-sa. Anglaise, Cooked in salt water, drained, served w. fresh butter on top. Beurre, Butter. Cooked Anglaise thi. w. butter or saute in pan w. butter rissoles. Creme, Cooked Anglaise thi. cream
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