Beetroot Salad
From German cookery for the English kitchen, 1906
This salad may be varied by taking 2 parts beetroot that has lain in vinegar, to 1 part sliced apple and 1 part sliced, boiled potatoes, and mixing them with oil, vinegar, and grated horseradish.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 65. The excerpt below is the record exactly as published.
Beetroot Salad.) I teaspoonful chopped horse- radish. A pinch of carraway seeds. „ „ „ coriander. 3 lbs. beetroot. I gill vinegar. I tablespoonful oil. A pinch of sugar. A pinch of pepper.
Cook this with the app: pantry check, scaling, and the assistant.