Potato Salad in Beets a la Octavious
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served with any kind of meat or cheese dish.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 52. The excerpt below is the record exactly as published.
Potato Salad in Beets a la Octavious Salade de Pommes aux Betteraves a V Octavious Secure even-sized medium beets, put them in hot water with plenty of salt and let them cook fast for about two hours; if they are young beets cook them about one hour; pour off the hot water and put some cold water on them; remove the skin; peel them with a French fluted knife. Put them in a liquid of half water, half vinegar, and some sugar; cut cooked potatoes up in very small dices; mix to the cup of potatoes two tablespoons of the Maria Mustard Dressing
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Cook this with the app: pantry check, scaling, and the assistant.