March Menu 1884.
Welcome March!
This month’s menu comes from the Franc-American Cookery Book; Or, how to live well and eat wisely every day of the year.
Today’s menu features salep soup, boiled skate, calf’s head, stewed beets with cream, bermuda potatoes, quail pie, lettuce and tomato salad, and compote of oranges.
What is salep? Glad you asked.
Salep is a flour made from the tubers of orchids. It originates from the Ottoman Empire region and often made into a warm beverage. Its popularity has resulted in the decline of certain species of orchid and the exportation of salep is closely regulated. Check out more here.
Unfortunately, I couldn’t find a ready substitute. But you can buy salep powder online.
Who knew?
The Orange Compote looks amazing – and easy enough to try. We make candied orange peels regularly, but only prepare the peels, not the orange itself. Will try this one out!
Convivial Supper 
I know of Salep sweet milk and pudding, but this is the first time I’ve seen it in a savory dish. Very interesting!
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Interesting! All menu items…very interesting!
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Thank you for stopping by 😊
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Really? I’ve never tried it before, but have added it to my online shopping list. I can only imagine the process needed to get it for export 100+ years ago!
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