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Peas in Beet Cups

A dish of creamed French peas served in cups made from boiled beet skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Peas in Beet Cups

Ingredients

Directions

Prepare the beets

  1. Boil small beets in salted water until tender.

  2. Skin the beets and scoop out the centers to form cups.

Serve

  1. Fill the beet cups with creamed French peas.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Small beets
Hold their shape when scooped, forming edible cups that contain the filling.
Creamed french peas
Provide the moist, soft filling that sits inside the beet cups.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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