Cookit Homepage Cookit is published by e2bn

Salamagundy, Salamagundi, Salamongundy

This recipe is in categories Georgians Regency, Healthy eating, Salads
  • Get the Flash Player to see this player.

  • Salamagundy, Salamagundi, Salamongundy
    Salamagundy, Salamagundi, Salamongundy
About this recipe
Healthiness : (891 votes)
Difficulty:  3 out of 5 difficulty
View a modern version of this recipe

This recipe is used again and again in different styles from the 17th century onwards. It is a kind of cold chicken salad with anchovies, boiled eggs and boiled onions with a simple salad dressing.

Hannah Glasse has a fine example of this salad in The Art of Cookery, 1747. This is a large salad made on a sizable platter, with all the ingredients finely sliced or shredded then layered "like a sugar-loaf" and served as a first course.

Ingredients varied with what was available each season, but the key is to keep the flavours fresh and sharp.

For images of the cooking process see our Salamagundy Pictures.

With thanks to Ian Pycroft of Black Knight Historical and to The Georgian House, Bristol.

  • 2 heads of romaine lettuce
  • 1 whole chicken cooked
  • 1 lemon
  • 2-4 hard boiled eggs
  • 2-3 cooked onions
  • a selection of the following: 

            - parsley
            - pickled red cabbage
            - green and red grapes
            - watercress
            - spinach
            - green beans
            - anchovies in oil


  • 1 tbsp wholegrain mustard
  • 4 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup olive oil
  • Tablespoon
  • Teaspoon
  • Large knife
  • Large sharp knife
  • Serving platter
  • Small mixing bowl for vinaigrette 
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Shred the lettuce and lay on a platter
  2. Cut the meat into thin slices and layer on the lettuce
  3. Slice the eggs and cooked onions and layer these on
  4. Arrange layers of watercress, spinach and other ingredients of your choice
  5. Decorate the platter with grapes and lemon slices
  6. Mix vinaigrette and dress the salad with it (you may prefer to serve the dressing on the side)
Salamagundy, Salamagundi, Salamongundy  - print view  Salamagundy, Salamagundi, Salamongundy - print view

If you tried this recipe and liked it, tell us about it
More podcasts
If you enjoyed this podcast, there are plenty more to choose from!

Modern podcasts:
History podcasts:

Or Subscribe to the podcasts RSS feed

There are 5 comments for this recipe.
Add a comment

Name: Austin Real Estate Agents 7th June 2017
Hi I found your site by mistake when i was searching yahoo for this acne issue, I must say your site is really helpful I also love the design, its amazing!. I don’t have the time at the moment to fully read your site but I have bookmarked it and also add your RSS feeds. I will be back in a day or two. thanks for a great site. Austin Real Estate Agents
Name: Basit 24th June 2015
Name: Star7690 2nd November 2012
Really your recipes is actually excellent and that i be thankful. You are writing perfectly that is amazing. I truly astounded by your publish regards. army combat boots
View all comments, or Add a comment

Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ

Pork with Pine Nut Sauce
Dry fry the pine kernels on a medium heatKeep tossing and moving until they are lightly browned Set...