Heart to Hearth Cookery

Fritters of Beets

This 1685 receipt (recipe) for Fritters of Beets (pictured left) was also made at my Roots Workshop.  This receipt I have prepared many times and is very well received.  The beets are “tender boil’d”, and minced small on a “fair board”.  Cinnamon, ginger, grated manchet (bread made of the whitest wheat flour), eggs, cream, and some “boil’d currants are mixed with the beets.  The batter needs to be “pretty thick”.  These fritters were fried by “spoonsful” in butter “plated” with sugar.  This receipt is one of my favorites and liked by even those who typically do not favor beets.

Still more Root Workshop receipts to come!

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