Buttered Beets
From The junior cook book, 1920
Leftover beets can be pickled with vinegar.
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 The junior cook book (1920) by Clara Ingram Judson, page 7. The excerpt below is the record exactly as published.
BUTTERED BEETS Wash 2 bunches of beets very carefully. If the tops are free from holes made by in- sects, wash those; put into water for an hour and cook for greens. If the tops are much eaten, as beet-tops bought at a grocery some- times are, do not try to use them. Gut the tops off about 4 inches from the root. Put the beets (with this 4 inches of stem at- tached) into a saucepan. Cover with boiling water and boil till tender. To tell when beets are tender, prick gently with a fork. When the beets are done, the fork will easily run way into the beets. Small, young beets will cook in 30 minutes ; old beets of large size Tsdll need at least 1 hour. Never test beets till they have cooked what you think should be about enough, as pricking them needlessly will spoil the pretty red color. Watch the amount of w^ater if the beets have to cook long, and pour on more if too much boils away. Beets will scorch easily if the water boils away. When they are done, remove at once from the fire. Pour off the hot water and cover at once 67 BUTTERED BEETS with cold water. This will loosen the skins. If plenty of running water is at hand, set the pan full of beets and hot water under the cold w^ater faucet and let the cold water run until the beets are cold. Then there is no danger of burning fingers in pouring ot¥ the boiling water. As soon as beets are cool, cut off 3 inches of the stems and arrange neatly in a dish. Then skin the beets (the skin mil pull right off in the fingers), slice them and arrange them on top of the beet stems. Sprinkle with 1 teaspoonful salt. Pour over all 2 tablespoonsful melted butter
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