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Salat


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Salat. XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

autodoc



Other versions of this recipe:

Salat (Fourme of Curye [Rylands MS 7])

If you would make a good sausage for a salad (Das Kuchbuch der Sabina Welserin)




Links to modern interpretations:


Euriol's Culinary Journey  

Salat
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/salat



Grene Boke  

Salat
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/salat.shtml






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