Sallet of all kinde of hearbes

From Cunnan
Revision as of 08:48, 16 July 2007 by Sarah Van Der Goes (talk | contribs) (wikified)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigationJump to search

Original Source

Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and washe them al cleane, and swing them in a strainer, and when you put them into the dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and of every sorte of the aforesaide things and garnish the dish about with the foresaide thinges, and harde Egges boyled and laide about the dish and upon the sallet. (The Good Huswifes Jewell, Thomas Dawson, 1596)




Tear the salad greens into manageable pieces. Toss with oil, vinegar, sugar, and cucumber slices. Garnish with flowers and eggs.

See Also

Peerless Kitchen