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
Historians have traced the existence of recipes back into the distant past, certainly as far back as the Egyptians, and potentially, even further back. However, sadly, these early recipes were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. He also describes how the chefs of Roman times made use of a wide range of aromatic flavors, including some that we all recognise such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting books from the fourteenth century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the wealthy. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like basil and coriander. These new herbs and spices caused an increase in recipe books, many of which still exist in private collections. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications were in high demand, due to higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Lancaster Beets & Eggs recipe.
