Beetroot
From Home cookery, 1898
Do not break the skin while washing.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
Beetroot. Wash carefully, and do not break the skin, or the beetroot will ''bleed." Put into boiling water with salt, and boil from two to three hours
Cook this with the app: pantry check, scaling, and the assistant.