Red Vegetable Salad

Ingredients

• 2 cups of cold boiled potatoes
• 2 cups of cold boiled beets
• 2 cups of raw red cabbage
• 6 tablespoons of oil
• 8 tablespoons of red vinegar
• 2 tablespoons of salt
• ^ teaspoon pepper

Method

1. 1

   Cut the potatoes in thin slices, beets fine, and slice the cabbage thin.

2. 2

   Cover with dressing made of oil, vinegar, salt, and pepper.

3. 3

   Let stand in a cold place for an hour before serving.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 160. The excerpt below is the record exactly as published.

RED VEGETABLE SALAD.— Use 2 cups each of cold boiled potatoes, cold boiled beets and raw red cabbage. Cut the potatoes in thin slices, and the beets fine, and slice the cabbage as thin as possible. Cover with a dressing made of 6 tablespoons of oil, 8 tablespoons of red vinegar (that in which beets have been pickled) 2 tablespoons of salt and ^ teaspoon pepper

Cook this with the app: pantry check, scaling, and the assistant.