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To Stew 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 39. The excerpt below is the record exactly as published.
To Stew Beets. — Wash, parboil an hour, rub off the skin, cut in sHces, put in a stew-pan, cover with broth or water, add a lump of butter rolled in flour, simmer till tender, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.