Definitions for salmagundiˌsæl məˈgʌn di

This page provides all possible meanings and translations of the word salmagundi

Princeton's WordNetRate this definition:(0.00 / 0 votes)

  1. assortment, mixture, mixed bag, miscellany, miscellanea, variety, salmagundi, smorgasbord, potpourri, motley(noun)

    a collection containing a variety of sorts of things

    "a great assortment of cars was on display"; "he had a variety of disorders"; "a veritable smorgasbord of religions"

  2. salmagundi(noun)

    cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing

WiktionaryRate this definition:(0.00 / 0 votes)

  1. salmagundi(Noun)

    A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.

  2. salmagundi(Noun)

    Hence, any mixture of various ingredients; an olio or medley; a potpourri; a miscellany.

  3. Origin: From salmigondis, from salmigondin, probably related to salomene, from salemine.

Webster DictionaryRate this definition:(0.00 / 0 votes)

  1. Salmagundi(noun)

    a mixture of chopped meat and pickled herring, with oil, vinegar, pepper, and onions

  2. Salmagundi(noun)

    hence, a mixture of various ingredients; an olio or medley; a potpourri; a miscellany

  3. Origin: [F. salmigondis, of uncertain origin; perhaps from L. salgama condita, pl.; salgama pickles + condita preserved (see Condite); or from the Countess Salmagondi, lady of honor to Maria de Medici, who is said to have invented it; or cf. It. salame salt meat, and F. salmis a ragout.]

FreebaseRate this definition:(0.00 / 0 votes)

  1. Salmagundi

    Salmagundi is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word "salmagondis" means a hodgepodge or mix of widely disparate things. In English culture the term does not refer to a single recipe, but describes the grand presentation of a large plated salad comprising many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish aims to produce wide range of flavours and colours and textures on a single plate. Often recipes allow the cook to add various ingredients which may be available at hand, producing many variations of the dish. Flowers from Broom and sweet violet were often used. In Jamaica, Solomon gundy refers more specifically to a dish made of salt herring and spices.

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