Difference between revisions of "Rot Ruben Salat"

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==Redaction==
 
==Redaction==
*beets, boiled, cooled, peeled, and cubed or julienned
+
*[[beet]]s, [[boil]]ed, cooled, peeled, and [[cube]]d or [[julienne]]d
  
*1 part vinegar
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*1 part [[vinegar]]
*1 part olive oil
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*1 part [[olive oil]]
*salt and sugar to taste
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*[[salt]] and [[sugar]] to taste
  
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 [[meat]]s.
  
 
==See Also==
 
==See Also==
 
* [[Peerless Kitchen]]
 
* [[Peerless Kitchen]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 03:37, 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.

See Also