Original Recipe from The Link to the Beloved, translated by Charles Perry/A Collection of Medieval and Renaissance Cookbooks Vol. II, David Freidman:
First. Yoghurt is filtered and garlic is put in it.
Discard liquid or use in breadmaking. Put drained yogurt in a bowl. Blend in garlic paste, mixing thoroughly. Leave a few hr. to absorb and develop flavor. Serve with flat bread.
Notes on the recipe:
Serving idea - mould Sals in a mound in the center of an earthenware plate covered with a large flatbread. Surround with an overlapping layer of marinated or plain sliced cucumbers. Sprinkle top with nigella and mount with a twisted cucumber slice.
L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.
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Sals © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer
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