Picnic
Bean and beet salad
Bean and beet salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a half cupful of small kidney beans.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil a half cupful of small kidney beans.
- There should be a cupful when cooked.
- Cook until soft a pint of tender string beans, cut into inch-lengths.
- Boil tender four large, or six small red beets.
Historical transcription
Source method
- 1
Boil a half cupful of small kidney beans. There should be a cupful when cooked. Cook until soft a pint of tender string beans, cut into inch-lengths. Boil tender four large, or six small red beets. Let all get stone-cold. Cut the beets, then, into tiny dice. In the center of a glass dish heap the beets, next the white beans, and, as an outer circle, the green. Edge with white “heart” lettuce leaves, and pour a French dressing over all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.