Beet and Horseradish Relish
Recipe No. 419 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 419 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Beets, drained — 2 No. 10 cans
- Cabbage — 14 pounds
- Horseradish — 1 pound (1 No. 56 dipper)
- Salt — 4 ounces (8 mess kit spoons)
Pepper — as needed
- French or other dressing — 1½ pints (¾ No. 56 dipper)
Directions
- Chop beets and cabbage in separate containers.
- Combine vegetables, horseradish, salt, and pepper; mix well.
- Add French or other dressing (recipes Nos. 459 to 484).
- Allow to stand 15 minutes before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Beets, drained — 2 cups Cabbage — 1 lb 2 oz Horseradish — 1¼ oz Salt — about 2 tsp Pepper — to taste French or other dressing — 3¾ tbsp
13 pounds fresh beets may be substituted for the two No. 10 cans beets.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 419, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.