The best way of making all manner of Sallets

Appears in

The Accomplisht Cook

The Accomplisht Cook

Published 1660

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To make a grand Sallet of divers Compounds

Another way for a grand Sallet

Another grand Sallet

Other Grand Sallets

Other Grand Sallets

A good Sallet otherways

Other grand Sallet

Another grand Sallet

Sallet of Scurvy grass

A grand Sallet of Alexander-buds

Other grand Sallet of Watercresses

A grand Sallet of pickled capers

To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like

To pickle Cucumbers

Pickled Quinces the best way

To pickle Lemon

To pickle any kind of Flowers

To pickle Capers, Gooseberries, Barberries, red and white Currans

To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c

For the compounding and candying the foresaid pickled and candied Sallets

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