15 oz can beets -- sliced or diced
1 orange
1/2 cup red wine vinegar
1 tbsp butter or margarine
1/2 tbsp cornstarch
1/4 cup brown sugar
1/3 cup reserved beet juice
1 pinch salt and pepper
Directions
Pour off 1/3 cup beet juice from can and reserve. Heat beets in
remainder of liquid until simmering. Drain. Meanwhile, wash orange
and pare thin strips of peel from skin. Slice peel into lengthwise
threads and set aside. Squeeze 1/3 cup orange juice and add to
reserved beet juice. combine cornstarch, sugar, seasoning, vinegar,
beet/orange juice and peel in medium saucepan. Bring to boil over
medium heat, whisking constantly until thickened. Add drained beets
and butter to pan and heat about 5 minutes. Serve immediately. From
Ann Conway
Recipe By : Concord Hospital Admitting Cookbook, Concord NH
Servings: 1 servings
Ann's "Radcliffe" Beets Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, certainly as far into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these early recipes were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have a couple of interesting recipe books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals on the menus of the rich. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes led to an outbreak in recipe books, some of which still exist in academic collections. Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. However, it was during the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. The arrival of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Ann's _Radcliffe_ Beets recipe.
