To Boil Beets
From A practical cook and text book for general use, 1896
Beets are sweeter steamed than boiled.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 50. The excerpt below is the record exactly as published.
To Boil Beets. Wash them thoroughly, but do not break the skin ; leave the tops an inch long. Drop them in boiling water and cook an hour or more
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