Beet-root Salad
From Vegetarian cookery, 1891
Serves 4
For variation, add celery, grated horse-radish, and cream.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 56. The excerpt below is the record exactly as published.
Steam or bake the beet-root without cutting off the fibres ; when cold, peel and slice it ; sprinkle powdered sugar plenti- fully over, then add good common vinegar and a little salad oil. The beet-root to be baked, or boiled, and cut in slices, then sprinkle sugar over and add celery, cut very small, some grated horse-radish, and a little cream
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