This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A 17th century development of the herb and flower salads that had been popular since Elizabeth 1st time. It consisted of a dish of cold roast meat or capon, salad leaves and edible flowers, hard-boiled eggs, anchovy, pickles and beetroot - and was served at supper time. The name was subsequently corrupted to "Solomongundy". See our Recipe Section

Reviews / Comments

Not yet reviewed

Be the first to add a review