{"id":7148,"slug":"beet-and-cauliflower-salad","title":"BEET AND CAULIFLOWER SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Thin slices of cooked beets","Cold cooked potatoes","Cold cooked cauliflower","A little chopped parsley","Salt and pepper to taste","One level teaspoon of mustard","One teaspoon anchovy sauce","One tablespoon of milk or cream","One dessertspoon of vinegar"],"ingredients_norm":["thin slices of cooked beet","cold cooked potato","cold cooked cauliflower","little chopped parsley","salt and pepper","mustard","anchovy sauce","milk or cream","vinegar"],"steps":["Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley.","Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar.","Mix the mustard with the anchovy, then add the milk, and lastly the vinegar.","Pour this dressing over the salad and add salt and pepper to taste."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w42:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5b60f68ab3c8588b3c592957338c347d4948784080e7a1a21269fdd6c6405e90","created_at":"2026-08-02T16:58:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beet-and-cauliflower-salad"}