Dandelion Salad
From Twenty lessons in domestic science, 1916
Best when leaves are about two inches above the ground.
Presented as published in 1916. 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
88Calories
0 gProtein
0 gCarbs
10 gFat
Full nutrition (26 nutrients)
Calories88 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Total Fat9.8 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium92 mg
Potassium3.4 mg
Calcium0.8 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.4 mg
Zinc0 mg
Vitamin C0.1 mg
Vitamin A3.6 mcg
Vitamin E1.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Water3.4 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 45. The excerpt below is the record exactly as published.
DANDELIONS: These form one of the most wholesome of all greens. They are at their best as soon as the leaves extend about two inches above the ground. They are in much finer condition when found in sheltered places. The leaves grow bitter as they grow older. Cook them in as little water as possible. To eat them as a salad, cleanse and free from grit and throw into cold water, then drain and serve, usually with salt and pepper or a French dressing
Cook this with the app: pantry check, scaling, and the assistant.