Beetroot
From The household gas cookery book, 1900
Serves 2
Beetroot is nice served with roast joints or bacon.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 69. The excerpt below is the record exactly as published.
Beetroot. — Select a root and wash it carefully, so that the skin is not broken ; place it in a saucepan of warm water, and let it boil gently for an hour, if the root is very large, a little longer; beetroot is very nice served with roast joints or bacon. To serve it cold, skin the root and cut it up into slices, sprinkle salt on each layer when all is cut up. Pour over some French wine vinegar
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