Pickled Spanish Onions and Beet-root
From Cassell's dictionary of cookery, 1892
Serves 10
Cochineal improves color.
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 1019. The excerpt below is the record exactly as published.
equal quantities of Spanish onions and beet-root. Slice the onions, and lay them in brine for twenty-four hours, then drain them well. Wash the beet-root gently ; if the skin or fibres are broken the colour will be spoilt. Boil it for an hour, and leave it also unto, the next day. Peel the roots, and cut them into slices. Place alternate layers of beet-root and onion in wide-mouthed earthen jars, poui- over them vinegar which has been boiled with spices and allowed to cool. Cover with bladder, and store for use. Two or three drops of cochineal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.