{"id":6974,"slug":"boiled-beets-2","title":"BOILED BEETS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beets","vinegar","salt","pepper","white sauce or melted butter (for serving, optional)"],"ingredients_norm":["beet","vinegar","salt","pepper","white sauce or melted butter"],"steps":["Carefully wash any earth off the beets, taking care not to break the skin, roots or crown.","Lay them in plenty of boiling water, with a little vinegar.","Boil them steadily, keeping them well covered with water for about one and one-half to two hours for small beets and two to three and one-half hours for large ones.","If served hot, cut off the roots and crown and rub off the skin directly; cut into thin slices, arrange on a hot vegetable dish and pour over white sauce or melted butter, or hand these separately.","If served cold, leave them until cold, then cut into thin slices and sprinkle with salt and pepper and pour some vinegar over them."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w30:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"208264d4cbc8c54b497e47c07bd4a04ec35f212730fef7ae4c675fe975f2899c","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-beets-2"}