The 1901 Cookbook Archive
No. 687 — Beetroot Salad
English historical translation of Molokhovets recipe No. 687 from the 1901 Russian cookbook, retaining original methods and measures.
Bake the beets, peel and allow to cool, then slice. Arrange in a jar, sprinkling each layer with grated horseradish.
Cover with very strong vinegar that has been boiled and cooled. If the vinegar is excessively strong, it may be diluted with water.
Historical editorial note: The historical vinegar instructions do not specify measured acidity or safe preservation requirements. Treat this as a period recipe, not a shelf-stable canning method.
Original source: Read Russian recipe No. 687. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.