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BEET PRESERVES (RUSSIAN)

(Passover Dishes) - (The International Jewish Cook Book)







Cut beets in strips like noodles, wash, cook in water one-half hour. To
three pounds of beets take one pound of honey and one pound of sugar.
When the beets have cooked on slow fire until white, strain off and add
the honey. Let cook well and add sugar; cook, add white ginger to taste,
stirring continually, add one-quarter pound of almonds, cut in slices;
one-quarter of an hour before being done, mix, and when the beets brown
put in jars.











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