Beet and Egg Salad

Name: Beet and Egg Salad
Ingredients: */3 cup diced boiled beet; 1 hard-boiled egg diced; i teaspoon chopped onion; season with mayonnaise or boiled dressing

From Science of food & cookery, 1921

(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 107. The excerpt below is the record exactly as published.

*/3 cup diced boiled beet i hard-boiled egg diced i teaspoon chopped onion Mix all ingredients, and season with mayonnaise or boiled dressing

Cook this with the app: pantry check, scaling, and the assistant.