![]() ![]() It all blends together so well and those flavors are just boom, they’re just right there. You can get a little bit of that lemon juice, but it’s not overpowering and it works so well with that oil. I suggest you store it in a cool place like your refrigerator. This needs to be covered and set aside for about 3 hours so that the flavors can blend. It’s completely cooled and I can start to add this to our vinaigrette. It’s about ¾ of a pound that I had from earlier. To this I’ll add a teaspoon of, say the mustard of my choice, along with a little bit of salt, a little bit of pepper and I’m going to whisk this together. I’m not using malt vinegar today, but actually half lemon juice, about 2 tablespoons, and half distilled vinegar. Now likely what they mean is a malt vinegar in the time period. Now occasionally they would have used, say an almond oil also in an 18 th century recipe like this and that might be an interesting variation you could try. The recipe calls for oil, about a tablespoon of oil and I’m using olive oil here. I’m going to mince 2 or 3 anchovies and put those in a large bowl, mix them with 1 chopped shallot and about ¾ of a cup of chopped parsley. Now the common element that seems to tie all these kinds of salads together was the dressing which was usually some kind of vinaigrette and that’s where we’re going to start. Now what we’re making today is a meat salad. I’ll make sure to put a link down in the description of this video. If you haven’t seen that video, I invite you to watch it. Ivy did a video a year ago on how to candy violets. They were favored for, not only their color, but their flavor also. Sometimes they were fresh and other times they might be candied. They had periwinkle and violets, nasturtium, those were all in 18 th century salad recipes. Now many people think of flowers in a salad as a new thing, but in fact in the 18 th century, flowers were very common in salads. Things where we might never put into a salad. They also used herbs in their salads, not just as accents, but as major ingredients. Some vegetable salads were raw and some were cooked or even boiled. Endive, radish tops, leeks, and green onions were commonly used. In fact, today we know this as Romain lettuce, in the 18 th century it was just Roman lettuce. Of course, they had their cabbages and their lettuces. In the 18 th century, salads took on many different forms. Now the salads, this one’s called a French salad, and that’s quite likely because the English were so fond of French cooking and in fact they imported French cooks to cook for them and so salads were kind of known as a French dish in the English culture. We know that the Romans had salads and especially in the 17 th and 18 th century, the French and Italians were known for their salads. Salads have been around for hundreds of years, even thousands of years. I know, 1808, now that’s the early 19 th century isn’t it, but it turns out that this is very similar to a number of different 18 th century recipes for salad. Today’s recipe is called a French Salad and it comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery”. Thanks for joining us today on 18 th Century Cooking. Today I’m going to be demonstrating a simple and refreshing chicken salad right out of the 18 th century. This would traditionally have been served on toast, but can also be served as a sandwich or even straight out of the bowl. Cover your bowl and set aside in a cool place like your refrigerator for about 3 hours. Next, break your chicken up into small pieces or strips and add it to the vinaigrette, completely coating the chicken. In another bowl, mix your oil with the lemon juice, vinegar, mustard, salt and pepper and whisk together, then add it back to the other bowl and mix well. Mince your anchovies and mix with the shallot and parsley. ¾ pound Roasted Chicken completely cooled.This recipe is called a French Salad and it comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery”, but even though it is a 19 th century recipe, it is very similar to a number of different 18 th century recipes for salads. ![]()
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