Recipes and Stories

8 April 2014: Baked, Boiled, and Roasted

April 8, 2014

Tags: Beets, Classical Southern Cooking, Baked Beets, Spring Roots, Annabella Hill, Southern Cooking

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. (more…)