16 oz beets, sliced canned
3/4 cup cider vinegar
6 tbsp sugar, granulated
1 tbsp pickling spice
1 small onion, cut in rings
1/2 cup ; water, hot
4 egg, hard-cooked, shelled
3 tbsp mayonnaise
1 tsp mustard, prepared
1/8 tsp salt
Directions
Drain liquid from beets into a medium saucepan. Stir in vinegar,
sugar and pickling spices. Heat to boiling, simmer five minutes.
Strain into a two-cup measure.
Combine beets and onion in medium bowl; add one cup of the pickling
liquid; stir to mix; chill.
Stir hot water into remaining pickling liquid; pour over eggs in
medium bowl. Let stand, turning several times, about an hour or
until eggs are a rich pink; drain of liquid. Chill eggs until ready
to stuff.
Halve eggs lengthwise; scoop out yolks into small bowl; mash well.
Beat in salad dressing, mustard and salt until mixture is light and
fluffy. Pile back into whites.
Drain liquid from beets and onions; spoon into the centre of a serving
dish. Place devilled eggs in a ring around edge.
"This is a recipe that was a staple when I was young, broke, and away
from home for the first time. For the life of me I can't remember
where this recipe came from ... I'm just glad I still have it."
per Barb Burgess
Fidonet COOKING echo
Servings: 1 batch
Lancaster Beets & Eggs Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to follow the history of written recipes back into antiquity, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius tells us how the early Romans used many spices and herbs, including a few you will know like basil, mint and asafoetida. During the following few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Lancaster Beets & Eggs recipe.
