Pickled Beetroot
From The "Queen" cookery books: Pickles and Preserves, 1902
Better made fresh; sparing with spice is advised.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
boil for an hour (putting them on in boiling water— or they may be baked), and let them stand till perfectly cold. Now scrape and slice them, lay them in a stone jar, and either pour over them vinegar in which you have previously boiled a few peppercorns, a clove or two, and a red chilli or two ; or tie up the spice in a piece of muslin, lay it with the beetroot, and pour scalded vinegar
Cook this with the app: pantry check, scaling, and the assistant.