Harvard Beets II

Name: Harvard Beets II
Ingredients: one-half cup sugar; one-half tablespoon flour; one-half cup vinegar; one No. 2 can of beets; two tablespoons butter

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. Hugh Mauldin

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 II Mix one-half cup sugar and one-half tablespoon flour. Add one-half cup vinegar and boil for 5 minutes. Add one No. 2 can of beets (or equivalent). Let stand on back of stove till ready. Add two tablespoons butter

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