Puree of Beetroot

Name: Puree of Beetroot
Ingredients: ONE quart of stock; one ounce of butter; one ounce of flour; one small onion; one or two cooked beetroots; one gill of cream; salt and pepper to taste; mustard and cress

From A second Dudley book of cookery and other recipes, 1914

Serve with cream and croutons if liked.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 7. The excerpt below is the record exactly as published.

PUREE OF BEETROOT /~\NE quart of stock, one ounce of butter, one ounce of flour, one small onion, one or two cooked beetroots (according to size), one gill of cream, salt and pepper to taste, mustard and cress

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