Compound Sallet
From A practical cook and text book for general use, 1896
Use fresh herbs for the best flavor.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 63. The excerpt below is the record exactly as published.
Compound Sallet. *' Your compound sallets are, first, the young buds, knots of all manner of wholesome herbs 158 THE FAT OF THE LAND. at their first springing, as red sage, mint lettuce, violets marigolds spinage and many other, mixed together and then served up to the table with vinegar, sallet-oyl and sugar
Cook this with the app: pantry check, scaling, and the assistant.