Creamed Beets

Ingredients

• 1 qt beets
• 1 cup cream
• salt
• pepper
• a little vinegar
• a little sugar
• some butter

Method

1. 1

   Cook beets until tender, peel and chop coarsely.

2. 2

   Add cream, season with salt, pepper, vinegar, sugar, and butter, then bake in the oven for 15 or 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 120. The excerpt below is the record exactly as published.

little sugar, dip in flour and fry in hot butter. — [Mrs. E. A., N. H. Scrambled Tomiatoes Peel V2 doz medium sized tomatoes, cut in small pieces, and put in a saucepan with butter size of an egg, salt, and a little pepper. Boil till soft, then stir in 4 beaten eggs, cook 2 or 3 minutes longer, and serve at once. — [R. M. P., Mass. Stuffed Tomatoes Cut slice from stem end of tomatoes, remove pulp, and mix up with some minced onion, bread crumbs, beaten egg, and pepper and salt, and fill into the tomato shells. Put a lump of butter on each tomato, and bake in a buttered pudding dish. Another way is to mix with the tomato pulp some hulled corn, or rice, or macaroni with grated cheese. — [R. M. P., Mass. Baked Tomatoes and Onions Peel and cut up 6 medium sized green tomatoes and 3 onions, add 1 qt water (or a litle less), 1 tabiesp each salt, sugar, and butter, 2 tabiesp vinegar, and % teasp pepper. Boil until tender, then turn into a buttered pudding dish, cover with 1 pt bread crumbs, dot with bits of butter, and bake. — [Mrs. H. M. S., Pa. Carrots Peel and cut carrots in very small pieces and put over the fire with a little water, salt and butter. Cook until tender, and when most all the water has cooked off, thicken the re- mainder with a little flour rubbed to a smooth paste with cold milk, and add a very little sugar. Onions may be stewed with the carrots, but in this case omit the sugar, and add pepper. — » IE. K., Mass. 18 2 FARM AND HOME COOK BOOK Carrot Fritters Mash 2 boiled carrots, add 2 beaten eggs, 3 tablesp flour moistened with a little cream, and 1 teasp sugar. Drop by spoonsful in hot fiat and fry brown, like doughnuts. Serve hot and just before serving squeeze a little lemon or orange juice over each fritter, and dust with powdered sugar. — [S. E. W., O. Carrots and Peas Boil 1 pt carrots cut in dice, in enough water to cover, and after 10 minutes add 1 pt shelled green peas, and boil all together until tender. When done the water will be greatly reduced. Then add V2 cup cream, a little butter, pepper and salt, and thicken with a little corn starch or flour. Let boil 2 or 3 minutes longer and serve. — [Mrs. H. H., Cal. Smothered Carrots and Onions Cut salt pork in small cubes and fry light brown, then add 1 doz onions, and as many tender carrots, cut fine. Seasoa well with salt and pepper, add 1 cup water, cover, and cook 1 hour. — [Mrs. A. B., Me. Pickled Carrots Wash and scrape carrots and cook in salted water until tender, then cut in pieces of convenient size, and cover with hot vinegar, which may be sweetened and spiced, if liked. Let stand in this vinegar 2 days, before using. — [Mrs. L. A. G., Me. Minced Beets Remove the greens and wash the beets clean, but do not peel nor cut off the root or stem ends. Plunge into boiling water and boil rapidly until tender, then plunge into cold water. The skins can easily be slipped off after this treatment. Slice or chop, discarding the coarse and fibrous parts, and for 1 qt beets allow 2 tablesp butter, 2 tablesp sugar, salt to taste, and plenty of pepper, 2 to 4 tablesp vinegar, (according to taste), and 1 cup thin, sweet cream, poured over just before serving. Serve hot. — [L. R., Ind. Creamed Beets Cook until tender, then peel and chop coarsely. Add 1 cup cream to 1 qt beets, and season with salt and pepper. A little vinegar and sugar may be added, also some butter

Cook this with the app: pantry check, scaling, and the assistant.