Beet Eingemachts (preserves)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Beets |
| 2 | lb | Sugar |
| 1 | T | Ginger |
| 3 | Lemons, sliced | |
| 1 | c | Coarsely chopped almonds |
INSTRUCTIONS
Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan, one of the best Jewish cookbooks I own. Copyright is 1956 so I doubt if it is still in print. Being from NYC, I had no idea that Jewish culture/cooking existed out of the mileu.(New Yorkers are amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my grandmother's. Judy Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over moderate flame for 1 hour. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color. This is served as a sweet preserve. Makes about 3 jelly glasses. Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4735
Calories From Fat: 616
Total Fat: 73.6g
Cholesterol: 0mg
Sodium: 722.2mg
Potassium: 4034.9mg
Carbohydrates: 1026.9g
Fiber: 40.7g
Sugar: 973.9g
Protein: 44g