Skip to content

Beetroot and Macaroni Salad

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 1 bunch Beetroot Pepper
  • 2 tablespoonsful Oil

Method

  1. 3 oz.
  2. Macaroni--2d.
  3. 2 tablespoonsful Oil--1d.
  4. 1 bunch Beetroot Pepper and Salt 2 tablespoonful Vinegar--2d.
  5. Boil both the macaroni and the beetroot by directions given elsewhere.
  6. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long;
  7. arrange them in alternate layers on a dish.
  8. Blend the oil and vinegar with the salt and pepper and pour it over;
  9. let it stand for an hour, basting continually with the oil and vinegar.
  10. By that time it should be of a bright red colour.
  11. It is then ready to serve.