Beet Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 41. The excerpt below is the record exactly as published.
BEET SALAD. Miss Evelyn Dooly, 623 Court street— Very nice. Choice young beets, well cleansed, but not broken. Put on to boil in cold water. Cook until tender, when skin will easily rub off by putting them in cold water. Cover with vinegar. Dressing: Two tablespoons sugar, one table- spoon corn starch, pinch of salt; mix with three tablespoons vinegar and butter size of walnut; boiling water for consistency desired
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