Beet Salad (Chopped)

Ingredients

• One quart beets boiled and chopped fine
• 1 quart raw cabbage chopped fine
• 1 cup grated horseradish
• 2 cups white sugar
• 2 tablespoons salt
• | teaspoon cayenne
• | teaspoon white pepper
• cover with vinegar.

Method

1. 1

   Combine all ingredients and cover with vinegar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.

Cover with vinegar. DRESSING FOR CABBAGE SALAD.—One teaspoon salt, 1 teaspoon mustard, 4 cup vinegar, $ cup sugar, pinch of pepper, small piece of butter, 1 egg, mix, beating the egg well. Cook until thick, stirring all the time. LETTUCE SALAD.—Line a salad dish with curly lettuce leaves. In another dish have shredded a quart of leaves (after being shredded); add 3 of a cup of crushed nut meats—any kind will do—and 3 hard boiled eggs, broken up with a fork. Pour over a French dressing, mix well and place in the salad dish lined with leaves. Cut 3 hard boiled eggs in half and grate the yolks over the salad. Cut the whites into rings and lay over the salad. Mrs. McIntosu, Elora. SALADS AND SALAD DRESSINGS, 63 ASPARAGUS SALAD.—Line a salad bow] with crisp lettuce leaves. Use 1 bunch of cold cooked asparagus. Cut it into nice lengths, sprinkle with 4 a teaspoon of salt and 4 of a teaspoon of white pepper. Mix with it cold boiled peas, and pour over it a cream dressing, or serve on individual dishes a lettuc2 leaf on each plate, and a portion of the salad, covered with the dressing. Miss McConkey. CHERRY SALAD.—Arrange in a salad bowl the white hearts of lettuce, and place on them large ripe cher- ries previously pitted and stuffed with chopped nuts. Pour over them the following dressing :—Beat thoroughly the yolks of 2 eggs, 1 teaspoon of sugar, | shake salt. Add 4 tablespoons melted butter and 6 tablespoons lemon juice. Cook until it thickens, then remove from the stove and add the well-beaten whites of 2 eggs. When cold add 1 tea- spoon of whipped cream. Mrs. H. TOMATO SALAD.—Heat 1 tin of tomatoes. When well heated rub through acolander. Flavor with pepper, salt, sauce and onion to taste. Dissolve ? of a package of gela- tine in water, add to the heated tomato and pour in a mould to stiffen. ‘To serve tomato salad, lay some lettuce leaves on a flat dish, turn jelly out on the leaves and pour dressing around it. KATHLEEN McCartay. CELERY AND WALNUT SALADS.—Mix with the celery, cut into small pieces, } the quantity of English walnut meats broken in two, and enough mayonnaise to well moisten it. Garnish with lettuce. SWEETBREADS WITH CELERY.—Cut cold cooked sweetbreads into dice and mix with an equal quantity of celery, cover with mayonnaise and garnish with lettuce. — 64 SALADS AND SALAD DRESSINGS. BEET SALAD.—One beet minced finely, 1 teaspoon mustard, 2 teaspoons sugar, little salt, 1 teaspoon corn starch, butter size of walnut, 2 tablespoons boiling water. When boiling add 3 cup vinegar. Place in salad bow] and sprinkle edge with powdered yolks of hard-boiled eggs, or cut little shapes from the egg and place over the top. Miss CHESTNUTT. BEET SALAD.—One quart beets boiled and chopped fine, 1 quart raw cabbage chopped fine, 1 cup grated horse- raddish, 2 cups white sugar, 2 tablespoons salt, | teaspoon cayenne, | teaspoon white pepper

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