[Sca-cooks] Help with a sallat from Markham?

[Johnna Holloway]

This might help.
http://culinaryhistoriansny.org/recipes/17_Century_Salads.pdf
It even includes photos and recipes. Oranges by the way could have
either sweet or seville/bitter by then. There's a picture showing
a citron, seville orange and a sweet orange in Besler, dating 1613.
They wouldn't have been navel oranges.

Johnnae


Jadwiga Zajaczkowa / Jenne Heise wrote:
> I've tried, once, to make this compound sallat from Markham, and I have 
> some questions:recipe snipped 
> Red sage-- is that just the redder type of sage, as we know it?
> Also, cabbage lettuce vs. red cauliflower?  Can I use red cabbage? Red 
> Kale? for the red cauliflower? Should I use bibb or similar lettuce for 
> the cabbage lettuce?
> Are Old Olives different from the regular ones? I'm assuming I am 
> neither pitting nor slicing the olives. I was thinking of the olive type 
> called 'dry' for the old olive.
> in 1611-1615, would the oranges be bitter or sweet? What's the best way 
> to slice these peeled citrus?
>
>