Salletine
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Flowers include cowslips, clove-gillyflowers, elder flowers, and marigolds.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 264. The excerpt below is the record exactly as published.
Salletine was one of the favourite dishes of the seventeenth century. This was made by putting cowslips, clove-gilly- flowers, elder flowers, and marigolds, in their seasons, into a bowl. A pickle was made by boiling a pound of loaf sugar in a pint of white-wine-vinegar, and this was poured scalding hot over each pound of flowers
Cook this with the app: pantry check, scaling, and the assistant.