vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beet Salad No. 1
From The art of cookery, 1899
Serves 4
Carrots, parsnips, and salsify may be prepared and served as salads in precisely the same manner.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.
a tablespoonful of vinegar, shake well together, and serve hot. Beet Salad No. i. — Boil the beets until very tender, skin, slice thin, put in a sauce-pan, and to each cup of sliced beet add a tablespoonful each of butter and Salad- Making . 275 vinegar, with salt and pepper to taste. Heat, shake well together, and serve. Carrots, parsnips, and salsify may be prepared and served as salads in precisely the same manner. Beet Salad No. 2
Cook this with the app: pantry check, scaling, and the assistant.