Young Beets
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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 Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 35. The excerpt below is the record exactly as published.
Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use. BEET GREENS Wash young, tender beet tops, cleaning thoroughly; drain, and boil in salted water till tender ; drain, chop fine, season with butter or oil, and serve with lemon juice or cream. 128 VEGETARIAN COOK BOOK BEET STALKS WITH BUTTER SAUCE Take some beet stalks, cut off tlie leaves, wash thor- oughly, tie in bunches, and let soak in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce. YOUNG BEETS Cream or milk, 1 cup. Flour, 1 tablespoon. Butter, 1 tablespoon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.