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Dandelion Salad

Name: Dandelion Salad
Yield: 2 servings
Ingredients: Clean and wash the dandelion well; two hard-boiled eggs cut in four; one-third vinegar; two-thirds of olive oil; sprinkle with salt; and pepper

From The Hotel St. Francis cook book, 1919

Serves 2

Presented as published in 1919. 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

90Calories

7 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories90 kcal

Protein6.6 g

Carbohydrates1.7 g

Fiber0.4 g

Sugars0.7 g

Total Fat5.4 g

Saturated Fat13 g

Monounsaturated Fat52 g

Polyunsaturated Fat7.3 g

Omega-30.5 g

Cholesterol187 mg

Sodium72 mg

Potassium113 mg

Calcium51 mg

Iron1 mg

Magnesium9.9 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C4.4 mg

Vitamin A138 mcg

Vitamin E0.9 mg

Vitamin K97 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate25 mcg

Choline151 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 81. The excerpt below is the record exactly as published.

Dandelion salad. Clean and wash the dandelion well, and dry in a towel Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil

Cook this with the app: pantry check, scaling, and the assistant.