A Sallet of Mallowes
PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic
DESCRIPTION: A dish of cooked mallow stalks
A Sallet of Mallowes.
Strip off the leaves from the tender stalkes saving the tops: let them lye in water, and seethe them tender, and put them in a dish over coales, with Butter and Vinegar: let them stand a while: then put in grated bread and Sugar betweene every lay.
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002 James L. Matterer
ALL GODE COOKERY RECIPES