A Sallet of Mallowes

PERIOD: England, 17th century | SOURCE: Murrel's Two Books of Cookerie, 1638 | CLASS: Authentic

DESCRIPTION: A dish of cooked mallow stalks

A Sallet of Mallowes.

Strip off the leaves from the tender stalkes saving the tops: let them lye in water, and seethe them tender, and put them in a dish over coales, with Butter and Vinegar: let them stand a while: then put in grated bread and Sugar betweene every lay.