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Dandelion Salad
From Harper's cook book encyclopædia, 1902
Serves 1
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
Nutrition per serving
441Calories
1 gProtein
46 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein1.1 g
Carbohydrates46 g
Fiber1.7 g
Sugars37 g
Total Fat28 g
Saturated Fat4.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2882 mg
Potassium99 mg
Calcium62 mg
Iron1.2 mg
Magnesium9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A127 mcg
Vitamin E0.9 mg
Vitamin K195 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.8 mcg
Choline8.8 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 369. The excerpt below is the record exactly as published.
Dandelion Salad. — Wash and pick over carefully a quantity of dande- lions; let stand in cold water several hours ; drain and shake dry ; put them in a salad-bowl, sprinkle with salad herbs, and pour a plain salad dressing over
Cook this with the app: pantry check, scaling, and the assistant.