Beet-Top and Dandelion Greens
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Optional to boil with salt pork for added flavor.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
BEET-TOP greens mixed with dandelion greens are delicious in the Spring of the year. They should be carefully washed and boiled 103 fast for twenty minutes in merely enough water to keep them from burning until their own juices are extracted by the heat. When they are cooked drain them thoroughly in a colander, and add a large lump of butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.