Pilgrim Seasonings

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

National Garlic Day – April 19th

April 19th, 2012 by KM Wall

Garlic in the Warren garden - it's grown a lot in a month! Time to set it out.

 

 

 

 

 

 

 

 

Foodways looks at the the food and cooking that tradition come from, as well as where they go – precedent and persistence.

A very early salad recipe:

Salat
Take parsel, sawge, garlec, chibollas, onyons, leeks, borage, myntes, porrectes, fenel, and ton tressis , rew, rosemarye, purslyne. Lave, and waishe hem clene; pike hem, pluk hem small with thyn honde and myge him wel with raw oile. Lay on vynegar and salt, and serve forth.
- Hieatt, Constance B and Butler, Sharon. Pleyn Delit. University of Toronto Press: 1976, 1985. #44 from Forme of Cury, 1390.

Salad

Take parsley, sage, garlic, chives, onions, leeks, borage, mints, (some sort of leek),  fennel. and ____. rue, rosemary, purslane. Wash, and wash him clean; pike him, pluck him small with thine hand and (mingle)  him well with raw oil. Lay on vinegar and salt, and serve forth.

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