Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half full of salted boiling water
- three quarters of an hour
- salt
- pepper
Directions
Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot half full of salted boiling water, add beets, boil from half to three quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish and dress with butter, pepper, and salt if needed. Serve hot with vine- gar.
CABBAGE.— DELICATE.
Remove all defective outside leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain out and put into a pot with enough boiling water to cover; boil until thoroughlv cooked (which will generally require about forty-five minutes), add salt ten or fifteen minutes before removing from the fire, and when done, take up into a colander, press out the water well, season with butter and pepper. This is a good dish to serve # with corned meats, but should not be cooked with them ; if preferred, however, it may be seasoned by adding some of the liquor and fat from the boiling meat to the cabbage while cook- ing. Or, cut the cabbage in two, remove the hard stock, let stand in cold water two hours, tie in thin netting or piece of muslin, and boil in salted water for a longer time than wheu it is cut finely. Drain, remove, and serve in a dish with drawn butter or a cream dressing poured over it.
Vegetables.