Pickled Mangelwurzel
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- A vegetable in taste, similar to very sweet, red beets in shape, greatly resembling carrots.
- Wash the mangelwurzel and place in a stew-pan with boiling water and cook until tender (allow about an inch of top to remain when preparing to cook).
- Skin the mangelwurzel, slice and pour over the following, which has been heated in a stew-pan over the fire: One cup of vinegar and water combined, one tablespoonful of sugar, one teaspoonful of salt, a dust of pepper.
- Stand aside until cold then serve.
- Or serve hot like buttered beets.
- Some "Bucks County" farmers raise mangelwurzel simply to feed to their cattle, but Aunt Sarah preferred them when young and tender to beets, and always raised them for her table.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board