Pickled Beets
From The Hotel St. Francis cook book, 1919
Serves 2
Use a wooden spoon to remove beets from the pot to prevent spoilage.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 243. The excerpt below is the record exactly as published.
Pickled beets. Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black pep- pers, and tie tightly together. Place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top. To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.