Scalloped Beets
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.
SCALLOPED BEETS Add enough rich cream sauce to sliced boiled beets to moisten them, and lay in a baking pan. Grate fresh crumbs over the top, moistening them with a little cream or milk. Put small bits of vegetable butter
Cook this with the app: pantry check, scaling, and the assistant.