Rot Ruben Salat: Difference between revisions
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==Redaction== |
==Redaction== |
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*[[beet]]s, [[boil]]ed, cooled, peeled, and [[cube]]d or [[julienne]]d |
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1 part vinegar |
*1 part [[vinegar]] |
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1 part olive oil |
*1 part [[olive oil]] |
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salt and sugar to taste |
*[[salt]] and [[sugar]] to taste |
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Combine oil, vinegar, sugar, and salt and pour over beets. Good served with |
Combine oil, vinegar, sugar, and salt and pour over beets. Good served with [[meat]]s. |
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==See Also== |
==See Also== |
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* [[Peerless Kitchen]] |
* [[Peerless Kitchen]] |
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[[Category:Recipes]] |
[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 14:55, 12 July 2007
Original Source
29. Rot Ruben Salat/ wenn sie gesotten sein/ so schneidt sie klein/ lang oder Wirfflicht/ machs mit Öl/ Essig und Salz/ ab/ magsts süß oder saur machen.
29. Red Beet salad/ when it is boiled/ then cut them small/ long or cubed/ mixed
with oil/ vinegar and salt/ like to make them sweet or sour.
Max Rumpolt, Ein new Kuchbuch, 1581, Translated by Ranvaig (Sharon Palmer)
Redaction
Combine oil, vinegar, sugar, and salt and pour over beets. Good served with meats.
