[Sca-cooks] Beets and backfiles was Beets
Phil Troy/ G. Tacitus Adamantius
adamantius at verizon.net
Mon Feb 2 16:19:02 PST 2004
Also sprach david friedman:
>>Although these are not English recipes, here are
>>some period German recipes that call for beet
>>roots of various types.
>
>I think the first one is clearly the root, since it talks about the
>problem of the broth being too red, which I don't think happens with
>the greens.
Just for the record... it frequently does... I think the stems and
ribs have a lot of red pigmentation.
Adamantius
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