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Salmagundi

The Virginia Housewife or Methodical Cook, 1828

This delightful cookbook offers a window into the elegant world of the Southern elite. Its author, Mary Randolph of Virginia, shares her knowledge of food in the well-planned and deliciously prepared recipes found in this cookbook.

Original Cookbook Cover

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3/15/2015 3:14:22 PM
What I gather...
I think this is a sort of layered "molded" salad... I think you are to layer these ingredients into a bowl and then turn the bowl out onto a plate to give you a round layered effect... The egg at the end I think is supposed to be a raw beaten egg for a salad dressing of sorts... I have not made this myself but it doesn't sound terrible I think I would substitute the raw egg for a modern salad dressing and not put on the "pyramid" of butter on top...

1/18/2013 6:28:20 PM
To Ethy Mae
I'm not a chef, but simple research shows this is a salad - originated in the 17th century. The name comes from a French word meaning hodgepodge.

6/27/2012 11:57:38 AM
Any Chef: re: Salmagondi recipie.
This needs explaining...bowl on a dish? Upside down, right side up...Where does this recipe originate from. I can't even envision what this might look like. This is a weird one. Has anyone at the kitchens ever made this? I'v been cooking for about 66 years and haven't come across something as confusing as this. Thanks for reading this, and giving an answering. Ethy Mae.