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Sugar Beet Pudding

A historical recipe from Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919).

A historical recipe

Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Project Gutenberg eBook #19775.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Digitised by Project Gutenberg, eBook #19775 (https://www.gutenberg.org/ebooks/19775). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. The following recipe of Juliet Corson's was traveling the round of the newspapers a few years ago:--Boil the beets just tender, peel and cut into small dice.
  2. Take a pint of milk to a pint of beets, two or three eggs well beaten, a palatable seasoning of salt and pepper and the least grating of nutmeg;
  3. put these ingredients into an earthen dish that can be sent to the table;
  4. bake the pudding until the custard is set, and serve it hot as a vegetable.
  5. A favorite Carolina dish.