Cowslip and Dandelion

Ingredients

• the leaves, stalks and buds of cowslips
• 1/2 teasp soda
• vinegar
• salt
• pepper
• Dandelions
• narrow dock

Method

1. 1

   Wash and pick cowslips, parboil in boiling water with soda for 10 minutes, then drain and boil until tender with lean salt pork.

2. 2

   Just before serving, add vinegar, salt, and pepper.

3. 3

   For dandelions, wash, discard stems, boil until tender, drain, and season with salt, pepper, and butter.

4. 4

   Prepare narrow dock leaves the same way as cowslips.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 126. The excerpt below is the record exactly as published.

salt and pepper to taste, or use the frying fat from ham. Heat thoroughly and serve at once with a garnish of hard-boiled eggs, sliced. Another way is to put the boiled spinach in a 190 FARM AND HOME COOK BOOK buttered baking disb, slice the hard-boiled eggs on top, cover with a cream sauce, sprinkle with grated cheese, and pepper and salt, then with a layer of bread crumbs, dot with bits of butter, and bake until brown. — [A. G., Mass. Dandelion, Cowslip, and Dock The leaves, stalks and buds of cowslips can be used. Wash and pick over carefully, parboil about 10 minutes in boiling water, to which add V2 teasp soda, then drain, and boil until tender with some lean salt pork. Just before serving, add vinegar, salt and pepper. Dandelions should be picked before blossoming time. Wash, and discard the little stems or buds that would turn to blossoms, boil until tender, then drain and season with salt, pepper and butter. Use the leaves only of narrow dock

Cook this with the app: pantry check, scaling, and the assistant.