BookRatMisty | Eat Like Austen: Salmagundy! | #AusteninAugust @Thebookrat | Uploaded August 2018 | Updated October 2024, 8 hours ago.
Today's video is a guest cooking vid from Beth @ Printcess!
You can find more of Beth's posts sprinkled throughout Austen in August, here: thebookrat.com/search/label/printcess
And more of this year's AIA posts here: thebookrat.com/search/label/Austen%20in%20August
This recipe is for Salmagundy, which originated in 17th century England and was a popular side dish in the Regency. It's great for summer, because it's just a cold, layered casserole.
Period recipe comes from The Art of Cookery Made Plain and Easy, but Mrs. Hannah Glasse. I've adapted it for modern tastes (the original recipe calls for anchovies, and is scaled for a dozen people). This adaptation is quick and easy, and feeds two people easily.
Ingredients:
1 can cooked, shredded chicken (or some roasted chicken you've shredded yourself, probably equivalent to two breasts)
1 generous handful salad greens (mixed greens + baby spinach, or just mixed greens- your choice)
1 lemon
3 eggs
Pickles
Green onion
Horseradish, scraped fresh or powdered (optional)
Salt
Oil of choice
Mustard (1 Tblsp dry English mustard for a thicker sauce, or a squeeze of brown mustard for a thinner sauce)
Chop and layer as instructed in video, dress, and enjoy!
If you make Salmagundy, please let us know your thoughts! And check out more of Beth's recipes every Friday during Austen in August!
Today's video is a guest cooking vid from Beth @ Printcess!
You can find more of Beth's posts sprinkled throughout Austen in August, here: thebookrat.com/search/label/printcess
And more of this year's AIA posts here: thebookrat.com/search/label/Austen%20in%20August
This recipe is for Salmagundy, which originated in 17th century England and was a popular side dish in the Regency. It's great for summer, because it's just a cold, layered casserole.
Period recipe comes from The Art of Cookery Made Plain and Easy, but Mrs. Hannah Glasse. I've adapted it for modern tastes (the original recipe calls for anchovies, and is scaled for a dozen people). This adaptation is quick and easy, and feeds two people easily.
Ingredients:
1 can cooked, shredded chicken (or some roasted chicken you've shredded yourself, probably equivalent to two breasts)
1 generous handful salad greens (mixed greens + baby spinach, or just mixed greens- your choice)
1 lemon
3 eggs
Pickles
Green onion
Horseradish, scraped fresh or powdered (optional)
Salt
Oil of choice
Mustard (1 Tblsp dry English mustard for a thicker sauce, or a squeeze of brown mustard for a thinner sauce)
Chop and layer as instructed in video, dress, and enjoy!
If you make Salmagundy, please let us know your thoughts! And check out more of Beth's recipes every Friday during Austen in August!
