Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Buttered Beetroots
From Banquets of the nations, 1911
Serves 6
For European cookery, cut into thin slices and pickle in boiling spiced vinegar.
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of beetroots
- a teaspoonful of whole peppers
- a pound of butter
Method
Wash the beetroots carefully and boil in salted water with coriander leaves and bay leaves.
When tender, skin them carefully, cut into pieces, and stew in heated butter for half an hour.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 13. The excerpt below is the record exactly as published.
buttered beetroots and brown bread. Buttered Beetroots. Wash two pounds of beetroots very carefully, taking care not to break the skin, or they will bleed. Boil in salted water with some corriander leaves and a couple of bay leaves and a teaspoonful of whole peppers. When tender, take them out of the water and skin very care- fully. Cut them into nice pieces, heat a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.