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Sallet of Mallowes
Fruit and Vegetables
Historic

Cooked mallow stalks:


Original Receipt from 'A New Booke of Cookerie' by John Murrell (Murrell 1617)

A Sallet of Mallowes.

Strip off the leaues, from the tender stalkes, sauing the toppes: let them lye in water, and seeth them tender, and put them in a Dish ouer coales with Butter and Uinegar, let them stand a while: then put in grated Bread, and Sugar betweene euery lay.





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