vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Beets
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with a garnish of boiled button onions.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 458. The excerpt below is the record exactly as published.
pepper and salt. Beans may be eaten with any salad sauce. Beets retain their sugary, delicate flavor to perfection if they are baked instead of boiled. Turn them fre- quently while in the oven, using a knife, as the fork allows the juice to run out. When done, remove the skin, and serve with butter, salt, and pepper on the slices. cut in slices and with melted butter in a tureen. , ~i » ’ , VVfclsn and boil till R1emove skins -and cut nto thm slices. Roll oz. of butter Vnd * in rather more than half a pint of water, adding a table-spoonful of vinegar, and salt and Pepper to taste. Put the slices of beet
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.