Dandelion Salad
From The universal cookery book, 1887
This is one of the most healthful and refreshing of all early salads.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 36. The excerpt below is the record exactly as published.
DANDELION SALAD. in a glass dish. Eat with salt. — Mat ion Harland. The Post , Washington , D.C. {By per) Dandelion Salad. One pint of the plants are carefully washed, and placed in a salad-bowl with an equal quantity of water-cresses, three green onions or leeks sliced, a teaspoonful of salt, and plenty of oil or cream dress- in
Cook this with the app: pantry check, scaling, and the assistant.