A Sallet of Rosebuds and Clove Gillyflowers
PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic
DESCRIPTION: How to make a salad of flowers
A Sallet of Rosebuds and Clove Gillyflowers.
Picke Rose-buds, and put them into an earthen Pipkin, with White-wine, vinegar and Sugar: so may you use Cowslips, Violets, or Rose-mary-flowers.
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