Beetroot Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Cost without gravy is about 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 241. The excerpt below is the record exactly as published.
Beetroot Soup.— Cleanse carefully, boil, and peel two ,fine beetroots ; boil also two onions and mince them together very finely. Take three or four table-spoonfuls of vinegar and one of brown sugar, with rather more than haK a gallon of good gravy soup ; add this to the mixture of beetroot and onion, and jDut it into a saucepan to boil, when some small pieces of cold veal or other meat
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