Baked Beets, cooked whole and simply split and buttered while still hot
“Beets have a finer flavor baked than boiled; it requires longer time to cook them this way.”
— Annabella Hill, Mrs. Hill’s New Cook Book, 1867
Here’s an odd and suggestive historical puzzle: many nineteenth century American cookbook authors agreed with Mrs. Hill, conceding that beets taste best when they are baked whole rather than boiled. And yet, not one of them, Mrs. Hill included, provided directions for doing it. Read More