A Sallet of Rosebuds and Clove Gillyflowers

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

DESCRIPTION: How to make a salad of flowers

A Sallet of Rosebuds and Clove Gillyflowers.

Picke Rose-buds, and put them into an earthen Pipkin, with White-wine, vinegar and Sugar: so may you use Cowslips, Violets, or Rose-mary-flowers.