Pilgrim Seasonings

Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

To compound an excellent sallat

April 17th, 2012 by KM Wall

To compound an excellent sallat, and which indeed is usual at great feasts, and upon princes’ tables: take good quantity of blanched almonds, and with your shredding knife cut them grossly; then take as many raisins of the sun, clean washed and the stones picked out, as many figs shred like the almonds, as many capers, twice so many olives, and as many currants as all the rest, clean washed, a good handful of the small tender leaves of red sage and spinach; mix all these well together with good store of sugar, and lay them in the bottom of a great dish; then put unto them vinegar and oil, and scrape more sugar over all; then take oranges and lemons, paring away the outward peels, cut them into thin slices, then with those slices cover the sallet all over; then over those red leaves lay another course of old olives, and the slices of well pickled cucumbers. Together with the very inward heart of your cabbage lettuce cut into slices; then adorn the sides of the dish with more slices of lemons and oranges, and so serve it up.

Gervase Markham. Country Contentments or the English Huswife. 1615.


raisins,currents,olives,old olives,shredded almonds dried cranberries,hard boiled eggs


pea tendrils

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