Wie Man Die Rote Rülben Machen Soll

This recipe originates from a 1689 manuscript compiled by Hans Treuheit, who gathered hundreds of culinary recipes reflective of late 17th-century German-speaking Europe. In this period, root vegetables like beets were dietary staples, prized for their sweetness and storability through the winter. The approach demonstrates the typical early modern taste for lightly seasoned, earthy vegetable preparations seasoned with familiar kitchen herbs and a bright note of vinegar—a frequent means of balancing flavors before the widespread use of sugar and citruses.

Cooks would have used a large iron or copper pot to boil the beets over an open hearth or stove. Peeling would be done by hand or with a small utility knife, and a wooden board and a sharp kitchen knife would be used to cut the beets. Chopping caraway seeds finely might involve a mortar and pestle, and vinegar would be drizzled from a small jug or bottle. Serving would likely be in a ceramic or wooden bowl, with preparation and mixing done using spoons or wooden spatulas.