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Beetroot, to Boil
From Miss Cameron's cookery book, 1898
Serves 2
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
Nutrition per serving
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories5.6 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0.6 g
Total Fat0 g
Sodium14 mg
Potassium43 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Folate13 mcg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.
Beetroot, to Boil. Wash the roots, do not brush or scrape them. Put them in a saucepan and cover them with boiling water; boil very gently for one or two hours, according to size. Strain off the water, pare and trim the roots, and serve cut in thick slices, with melted butter poured over. If to be eaten cold. pour vinegar and a very little good salad oil over the slices. Asparagus, to Boil. Scrape the white parts of the stalks quite clean, putting them into cold water as you do them, T\* tksav \x^ \ 120 MISS CAMERON'S COOKEltY BOOK. bundles and trim them all the same length. Pub them into a saucepan and cover them with boiling water; add a little salt
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