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Beetroot Biscuits

Biscuits
Historic

Cooked beetroot mashed with sugar, butter, flour, hard egg yolks, spices, orange and lemon. Made into cakes and dried in a slow oven (Bradley 1728).

See: Root Biskits


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

To make Biscuits of Red Beet-Roots; from the same; call'd the Crimson Biscuit.
Take the Roots of Red-Beets, and boil them tender; clean them, and beat them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks of hard Eggs, a little Flower; some Spice, finely beaten, and some Orange-Flower-Water, and a little Lemon-Juice. When they are well mix'd, and reduced to a Paste, make them into Cakes, and dry them in a slow Oven.




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