Creamed Young Beets

Ingredients

• a cupful of cream
• a pinch of soda
• a tablespoonful of butter
• one of flour
• pepper
• salt
• a teaspoonful of sugar
• onion juice

Method

1. 1

   Cook beets with stems to prevent bleeding.

2. 2

   Heat cream with soda.

3. 3

   Rub skins off, slice beets, and add to cream.

4. 4

   Stir in butter mixed with flour, pepper, salt, sugar, and onion juice.

5. 5

   Simmer for two minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 120. The excerpt below is the record exactly as published.

half teaspoonful of salt and a dash of pepper. To this add the spinach and stir over a moderate heat until very hot through. Dish, garnishing with sliced hard boiled eggs and toast points. OEEAMED SPINACH. Wash, cook, drain and chop fine a half peck of spinach. In a saucepan melt one tablespoonful of butter; add one tablespoonful of fiour, a half tea- spoonful of salt, a third of a teaspoonful of pepper and cook for two minutes. Gradually stir in three-quarters of a cupful of rich milk until smoothly thickened. Add the spinach; draw to one side and simmer gently for ten minutes. Serve on toast. SPINACH, GERMAN STYLE. Wash half a peck of spinach, cook, drain, chill and chop fine. In a saucepan cook together for five minutes two scant tablespoonfuls of butter and one heaping tablespoonful of finely chopped onion. Add a half teaspoonful of salt, a dash of paprika, a quarter of a teaspoonful of grated nutmeg, and one tablespoonful of flour and cook slowly until the flour is pale brown. Gradually stir in one scant cupful of chicken or veal stock. When smoothly thickened, add the spinach, cover, draw to one side, and simmer for twenty minutes. 284 KIRMESS COOK BOOK. STRING BEANS WITH NEW POTATOES. Camden, N. J. BemoYG the strings from one quart of beans. Boil with one-fourth pound of salt pork or bacon until the beans are nearly tender. Have a quart of new potatoes pared and place in the kettle with beans. Season with salt. Let them boil together until beans and potatoes are tender. Serve with the boiled salt pork. BOILED BEETS. Marion Harland. Wash the beets, rubbng them carefully with the palm of the hand to dislodge dirt, but not so hard as to abrade the tender skin. Drop into fresh cold water as you cleanse them. Put into a saucepan of salted boiling water, and cook for an hour. Drain, scrape, slice and serve in a deep dish with melted butter poured over them. They are best when a tablespoonful of hot vinegar is added to the melted butter. CREAMED YOUNG BEETS. Marion Harland. Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root. Have ready a cupful of cream, heated, with a pijich of soda. Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water. When all are in, stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice

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