A seventeenth century boiled salad.

Strictly speaking, this recipe from 1670 falls outside the 1700s but does originate within ‘the long eighteenth century,’ at least as Sandra Sherman dates it from the Restoration (the Editor would have selected the Glorious Revolution instead). ‘Salad,’ or ‘sallet’ as it frequently appeared, covered an array of cooked as well as raw preparations during the time--as it still does throughout the British Isles. This one, from Leonard Meager’s English Gardiner, is unusually simple for a seventeenth century sallet and that is part of the appeal.

• 1 qt trimmed and shredded cabbage (We like Savoy.)
• 1 qt shredded beet or turnip greens
• ½ cup salted water
• 2 Tablespoons melted unsalted butter
• ⅓ cup white, or white wine or Champagne vinegar
• salt and pepper

1. Boil the cabbage and greens in the salted water until wilted and then drain them with extreme prejudice; sodden salad is no fun.
2. Whisk the vinegar into the butter and lightly toss the salad with the dressing, some salt and pepper.
3. The salad may be served either hot or at room temperature.

Notes:

-Sherman uses less vinegar, ¼ cup.

-The original recipe specifies turnip greens; beet greens have a milder flavor unless the turnip you use is young indeed, as Meager recommends. Chard would work too.