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.lxxiiij. Salat.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lxxiiij. Salat. Take persel, sauge, garlek, chybollus, oynouns, leke, borage, myntes, poorettes, fenell, and towne tressis, rewe, rosmarye, purslary, lave & waische hem clene, pyke hem pluk hem small with thyne honde & myng hem wel with rawe oyle, lay on vyneger & salt & serve hem forth.

Original manuscript image: f40v / f41r

autodoc



Other versions of this recipe:

Salat (Forme of Cury)

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




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