Harvard Beets I

Name: Harvard Beets I
Ingredients: y2 cup sugar; 1|3 cup vinegar; 1 tbsp cornstarch; 1|3 cup boiling water; y2 tsp salt; 2 cups freshly cooked, drained and diced beets; 2 tablespoons butter

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. Jas. F. Marsh

Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 68. The excerpt below is the record exactly as published.

HARVARD BEETS I Mix: y2 cup sugar Add:. 1|3 cup vinegar 1 tbsp cornstarch 1|3 cup boiling water y2 tsp salt Cook the above until sauce is clear. Add 2 cups freshly cooked, drained and diced beets. Keep beets and sauce in a warm place for 30 minutes. Add 2 tablespoons butter

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