Dandelion
From The Pennsylvania German cook book, 1902
Another way is to heat ham drippings, add a little salt and sugar (if desired) and half a cup of vinegar, pour vinegar on the drippings, as soon as it is heated pour over the dandelion.
Presented as published in 1902. 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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.
DANDELION. Cutoff leaves and pick over carefully, and wasli well. Make a broth of one cup of sour cream, one egg beaten well, salt, a small piece of butter, two teaspoons of sugar dissolved in vinegar. Put in a pan and let it come to a boil. Pour on the dandelion. Another way is to heat ham drippings, add a little salt and sugar (if derired) and half a cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.