Rot Ruben Salat: Difference between revisions
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==Redaction== |
==Redaction== |
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beets, boiled, cooled, peeled, and cubed or julienned |
*beets, boiled, cooled, peeled, and cubed or julienned |
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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 meats. |
Combine oil, vinegar, sugar, and salt and pour over beets. Good served with meats. |
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Revision as of 15:04, 11 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
- beets, boiled, cooled, peeled, and cubed or julienned
- 1 part vinegar
- 1 part olive oil
- salt and sugar to taste
Combine oil, vinegar, sugar, and salt and pour over beets. Good served with meats.
