Beet Salad
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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 Rural cook book (1907), page 139. The excerpt below is the record exactly as published.
Beet Salad.— Slice and cut into dice enough cold boiled beets to make a pint; heap in the center of a salad dish, and cover with sauce Tartare. This is made by adding a f<;w chopped olives, gherkins and capers to mayonnaise dressing. If the mayonnaise is not desired, any ordinary salad mixture may be used, and the salad garnished with hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.