Beetroot Sauce

Ingredients

• i beetroot weighing 1 lb.
• i £ stone lump sugar
• i glass of brandy
• Rind and juice of a lemon
• 2 teaspoonfuls of vanilla essence

Method

1. 1

   Scrape the beetroot, cut it in slices and put into a pan with a quart of water; stew about half an hour till the colour is quite out of it.

2. 2

   Strain water off, and put it on again with the sugar, rind and juice of the lemon.

3. 3

   Let it simmer for 15 or 20 minutes till it is getting a syrup.

4. 4

   Add the brandy and vanilla, and strain.

5. 5

   Put in bottles and cork tightly.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 71. The excerpt below is the record exactly as published.

BEETROOT SAUCE. i beetroot weighing i lb. I £ stone lump sugar, i glass of brandy. | Rind and juice of a lemon. 2 teaspoonfuls of vanilla essence

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