Boiled Beets
From Manual for army cooks, 1896
Beets may also be sliced and served with vinegar.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 57. The excerpt below is the record exactly as published.
Put them into a pot and cover plentifully with boiling water. Cover and boil steadily until tender. When cooked, put them into cold water and rub off the skins. This should be done quickly. If large, slice them; if young, split them lengthwise. Put them into a hot dish and season with pepper, salt, and butter. Or, after they are sliced, mix one large spoonful of melted dripping or butter with four or five of vinegar and a seasoning of pepj^er and salt ; let it boil up once and pour it over the beets. Beets may may be sliced and served with vinegar. Beets may be baked, turning them three or four times. Time for baking, four to six hours. BOILED STRING BEANS. Time, about thirty minutes. String the beans carefully and cut each pod cross- wise in two or three pieces ; wash and soak them in cold water for fifteen or twenty minutes ; drain and put them into a pot of boiling salt water — enough to cover them; cover, and boil until tender. When cooked, drain and season with butter
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