Beet-Roots and Onions
From Vegetarian cookery, 1891
Serves 8
Ready for use in about a week.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 145. The excerpt below is the record exactly as published.
Beet-Roots and Onions. Prepare the beet-roots as in No. 696 ; when cold, slice them with about a third part of onion.s, sliced in the same way, and siirinkle ■with salt. To a quart jar, nearly full, allow one pint and a half of vinegar ; boil the -vinegar udth quarter of an ounce of whole black pepper, quarter of an ounce of sliced ginger, and quarter of an ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.