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To Boil Beet Root
From Modern cookery, in all its branches, 1884
Serves 4
Cold beet root can be used in salads or pickles.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 308. The excerpt below is the record exactly as published.
TO BOIL BEET ROOT. Wash the roots delicately clean, but neither scrape nor cut them, for should even the small fibres be taken off before they are cooked, their beautiful colour would be much injured. Throw them into boiling water, and, according to their size, which varies greatly, as they are sometimes of enormous growth, boil them from one hour and a half to two and a half, or longer if requisite. Pare and serve them whole, or cut into thick slices and neatly dished in a close circle : send melted butter to table with them
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