To fry Beets 1723
It has been awhile since I posted another receipt from my “Roots” workshop in June. It is time to get back to my “Roots” and post the third 18th century receipt-To fry Beets. This receipt comes from John Nott’s Cook’s Dictionary and is a wonderful receipt for demonstrations and superb in flavor. The beets are first baked in an oven and peeled, then sliced “long ways and about half an Inch thick”. A batter is prepared with White-wine, flour, cream, more yolks than whites of eggs; and seasoned with salt, pepper and cloves. The sliced beets “lie in the Batter a littel while” and then covered with a mixture of bread crumbs, shredded parsley and flour. The beets are then fried as you see pictured above and then hide them if you want any left as they will be eaten as soon as you make them:)! They are delicious! Visit my website at www.hearttohearthcookery.com
Heart to Hearth Cookery 
We just harvested blood red turnip beets from our heirloom garden at the fort. I am anxious to try this.
Thanks for sharing!
Sally
By: Sally on August 9, 2010
at 2:18 pm
Hi Sally,
I was thinking it was timely yesterday as Heart to Hearth Cookery was doing a program on To pickle beetroot on Saturday. I know you will enjoy the results!
Susan
By: hearttohearthcookery on August 9, 2010
at 3:39 pm
I tried this receipt tonight- played around with the proportions but oh my GOODNESS. I thought my mother who I cook for was going to lose her mind when she tasted it. I couldn’t make enough. Thank you for this fantastic blog site and all your good work.
Ramona
By: Ramona on August 10, 2010
at 8:02 pm