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Dandelion and Spinach Greens
From The national course in home economics, 1917
Serves 4
Mrs. Maude Blanchard.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 326. The excerpt below is the record exactly as published.
DANDELION AND 5PINACH GREENS. Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach; pick over carefully, throw into cold v/ater and wash in several waters previously salted. Plunge the dandelion into boiling water, cook one-half hour before adding the spinach; continue the cooking until tender; then drain, add one tablespoonful of butter, a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.