Dinner
Creamed young beets
Creamed young beets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook with two inches of the stem on to prevent bleeding, and do not clip the tap roo.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root.
- Have ready a cupful of cream heated with a pinch of soda.
- Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water.
- When all are in stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice.
- Simmer two minutes to cook the flour, and dish.
Historical transcription
Source method
- 1
Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root. Have ready a cupful of cream heated with a pinch of soda. Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water. When all are in stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice. Simmer two minutes to cook the flour, and dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.