vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Beets
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
To Boil Beets. — Wash the beets, boil them till tender, rub off the skin, cut in slices, and season with salt, pep- per, and melted butter. To Boil Cabbage. — Trim, wash, and divide each head of cabbage in quarters or eighths, boil till tender, drain, press out the water, and serve with white sauce or drawn butter. To Boil Turnips. — Wash and pare the turnips, boil till tender, drain in a colander, press out the water, mash fine, and season with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.