Dried Vegetables

Ingredients

• potatoes, carrots, turnips, and such like
• boil them for five minutes
• rinse them all in cold water
• spread the vegetables in thin layers on canvas frames

Method

1. 1

   Peel and shred vegetables, boil for 5 minutes, rinse in cold water, drain, and dry on a cloth.

2. 2

   Spread on frames and leave in the oven overnight until dry and crisp.

3. 3

   Store in glass bottles until airtight.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.

potatoes, carrots, turnips, and such like, and boil them for five minutes in a wicker basket ; (if you are drying cauliflowers, endive, parsley, spinach, &c., pick them over, and wash them well, then boil for five minutes) ; then rinse them all in cold water (iced if possible), drain them well and dry carefully on a clean cloth. When dry, spread the vegetables in thin layers on canvas frames, so that they do not stick together in lumps, and leave these frames in the oven for the night, in an even, c 2 20 PICKLES AKD PRESERVES. moderate heat, repeating this process till the vege- tables are quite dry and crisp. Then store them in glass bottles covered down till air-tight. Cabbages can also be kept in this way, but must be very care- fully cleansed and steeped, and then parboiled in fresh water. All bottled vegetables should be carefully strained from the water in which they were preserved, and then thoroughly rinsed in fresh boiling water, and again well drained ; this helps to soften them before cooking, and entirely prevents any chance of a bitter taste sometimes given by the preserving water ; a taste frequently noticeable in carelessly cooked preserved vegetables

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