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Pickled Beet-roots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pickled Beet-roots

Ingredients

Directions

  1. Boil the beet-roots until soft.

  2. Slice and peel the beet-roots.

  3. Pour lemon juice over the hot beet-roots.

  4. Set aside to cool.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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