Beetroot Preserve

Ingredients

• half a dozen nicely-peeled beetroots
• a pint and a half of cold water
• Four-pounds of good loaf sugar
• the juice of half a dozen lemons
• the peel of four, cut very small
• some vanilla about half a finger's length
• some cinnamon about half a finger's length
• three or four cloves

Method

1. 1

   Put the beetroots and cold water into a preserving pan.

2. 2

   Boil, then simmer and skim for twenty minutes.

3. 3

   Add the sugar, lemon juice, lemon peel, vanilla, cinnamon, and cloves.

4. 4

   Boil faster for an hour more.

5. 5

   When tender, put the beetroots into a jar and leave the syrup to thicken before straining it over them.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 240. The excerpt below is the record exactly as published.

Beetroot Preserve. — Put into a pre- sei-ving pan half a dozen nicely-peeled beetroots and a pint and a half of cold water, first cut- ing away the long tapering part, that they may lie better in the pan ; let them come to a boil, and then simmer and skim for twenty minutes ; add the following ingredients and boil faster for an hour more. Four- pounds of good loaf sugar, well broken, the juice of half a dozen lemons (strained), and the peel of four, cut very small, some vanilla and cinnamon' about half a finger's length of eacli, and thi-ee or four clove

Cook this with the app: pantry check, scaling, and the assistant.