Dandelion Greens
From The junior cook book, 1920
Vinegar can be added before serving.
Presented as published in 1920. 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
297Calories
18 gProtein
61 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein18 g
Carbohydrates61 g
Fiber23 g
Sugars4.7 g
Total Fat4.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium2849 mg
Potassium2626 mg
Calcium1250 mg
Iron20 mg
Magnesium242 mg
Phosphorus436 mg
Zinc2.7 mg
Copper1.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C231 mg
Vitamin A3353 mcg
Vitamin E23 mg
Vitamin K5135 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.3 mg
Folate178 mcg
Choline233 mg
Caffeine0 mg
Water1038 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 8. The excerpt below is the record exactly as published.
DANDELION GREENS The jolly part of serving dandelion greens comes in the fun of getting them. Some Saturday morning in the early spring, or some night after school, take a basket and a trowel or old knife and start out after greens. The dan- delions should be cut off about an inch below the level of the ground and they should be cut before the plant blossoms. After blossoming the greens are more apt to be bitter. At meal time, wash the greens very carefully. Use 2 or 3 changes of water and be sure to get all the grit and sand washed away. Put about 3 quarts of greens in a kettle. Add 1 pint of water and cover very closely. If the kettle is very closely covered the greens will cook in this small amount of water and will be a much finer flavor than if a lot of water is used. Cook for 20 minutes. Cut up 4 pieces of breakfast bacon into tiny bits. Fry till delicately brown. Drop the bacon bits on top of the greens, pour 73 DANDELION GREENS the fat that has fried out over the top and cook for 5 minutes. Season with 1 teaspoonful of salt
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