This dough is very easy to work with, so baking these cakes does not take as long as you may think.
En classic Victorian recipe found on cookit.e2bn.org
Salmagundy is essentially the same recipe as the georgian ‘salamongundy’, however as food fashions moved on the dish became a small, delicate individual salad and was served as part of afternoon tea, rather than as a whole dish at a main meal.
The whole dish is made in a tiny tea cup and turned out onto the saucer as a single portion salad. The Victorians and Edwardians made afternoon tea very fashionable. Scones and teabreads, little cakes and cucumber sandwiches all had their place at these elaborate teas.