Potato Salad with Tongue
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 76. The excerpt below is the record exactly as published.
Potato Salad with Tongue. Cut a boiled beetroot into slices, put it into a bowl, season with salt and vinegar, and let it remain for a few hours. Steam in their skins 6 large kidney potatoes, peel and slice them, and while they are still warm pour over them the beetroot juice. Season them with olive oil, pepper, salt, and chopped chervil and chives
Cook this with the app: pantry check, scaling, and the assistant.