Stuffed Beets

Ingredients

• 1 can French peas
• 6 medium-sized beets

Method

1. 1

   Boil the beets as before and skin them, but leave them whole.

2. 2

   Heat the peas after the juice has been turned off, and season them with salt and pepper.

3. 3

   Cut off the stem end of each beet so that it will stand steadily, and scoop a round place in the other end; sprinkle each beet with salt and pepper, and put a tiny bit of butter down in this little well, and then fill it high with the peas it will hold.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 28. The excerpt below is the record exactly as published.

Stuffed Beets 1 can French peas. 6 medium-sized beets

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