New Beet Salad
From The home cook book, 1905
Serves 4
Ensure beets are fully cooked.
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 home cook book (1905) by Christine Frederick, page 84. The excerpt below is the record exactly as published.
NEW BEET SALAD The new beets must be thoroughly boiled — nothing is worse in the wav of food than a half -cooked beet. When done cut SALADS AND SALAD DRESSINGS 151 them while hot in rather thin sHces and marinate them — that is, let them lie for an hour or two in a mixture of two table- spoons oil, one spoon vinegar, and a small pinch of salt. More than this must be used if there is to be a large dish of salad. When ready for serving put them in the salad dish with some very young and tender leaves of uncooked dandelion
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