Seeking the Historical Cook: Exploring Eighteenth-Century Southern Foodways by Kay K. Moss

Author:Kay K. Moss
Language: eng
Format: epub
Publisher: University of South Carolina Press
Published: 2021-06-15T00:00:00+00:00

Salmagundi

Salmagundi, Solomon-Gundy, Sallad-Magundy, Salmy-Gundy, Salomon-gundy … the names are as interesting as the receipts. The eighteenth-century salmagundi was generally indistinguishable from a grand salad; excepting salmagundis more often featured meats.

Salomongundy, as penned into the pre-1744 Virginia cookery book is similar to the majority of English versions, although simplified. Collection of the Museum of Early Southern Decorative Arts, Old Salem Museums & Gardens.

As usually detailed in period sources, salmagundi is the ultimate salad. The composition and presentation are limited only by the cook’s imagination and available ingredients.12

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