vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Beets
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 37. The excerpt below is the record exactly as published.
Boiled Beets. — Take small, smooth beets; wash carefull3% and put into boiling water. Boil an hour or two, or until tender. Do not probe them, but press with fingers to see if they are done. Take up, lay in a pan of cold water, and peel. Cut into slices, season with salt, pepper, butter, or vinegar
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