root vegetables

Pickled Beet-roots, Turnips, and Carrots*

Boil your Beet Roots, &c. in Water, Salt, Spice, a Pint of Vinegar, and a little Cochineal; when they are half Boiled, put in your Turnips, and Carrots, they being first pared and scraped. When they are all boiled, take them off and keep them in this Pickle.

From R. Dodsley, Adam’s Luxury, and Eve’s Cookery, 1744

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.