Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Scurvy-grass
Fruit and Vegetables

Scurvy-grass, spoonwort, is Cochlearia a salt-tolerant herb of the cabbage family with sharp, bitter leaves used in salads and in seafood stews (Evelyn 1699). It can effectively treat 'scurvy' - a vitamin C deficiency. Although the plant thrives only in salty conditions, it now extends far from its coastal origins due to the winter salting of roads.


Scurvy-grass (Cochlearia officinalis)
Image: Anne Burgess



Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

Sallet of Scurvy grass.
Being finely pick't short, well soak't in clean water, and swung dry, dish it round in a fine clean dish, with capers and currans about it, carved lemon and orange round that, and eggs upon the centre not boil'd too hard, and parted in halves, then oyl and vinegar; over all scraping sugar, and trim the brim of the dish.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats