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Dandelion a la Contoise
From The table, 1889
Serves 1
Presented as published in 1889. 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
Nutrition per serving
327Calories
14 gProtein
20 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein14 g
Carbohydrates20 g
Fiber7.7 g
Sugars1.8 g
Total Fat23 g
Saturated Fat7.5 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol37 mg
Sodium594 mg
Potassium988 mg
Calcium417 mg
Iron7 mg
Magnesium87 mg
Phosphorus241 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C77 mg
Vitamin A1124 mcg
Vitamin E7.8 mg
Vitamin K1712 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate59 mcg
Choline105 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 255. The excerpt below is the record exactly as published.
Dandelion a la Contoise. — Pare and clean a quart of fine white dandelion; wash well in two different waters; then drain in a cloth, and place it in a salad-bowl. Season with a third of a pinch of salt and half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, put them in a frying-pan, place it on the stove, and let them get a good golden color, for about five minutes; put them into the salad; then place two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.