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Dandelion Salad
From The household cook book, 1902
Serves 2
Chives and chervil can be sprinkled on top if available.
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
85Calories
0 gProtein
2 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein0.4 g
Carbohydrates1.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat8.9 g
Saturated Fat1.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat4.3 g
Cholesterol0 mg
Sodium92 mg
Potassium53 mg
Calcium24 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A67 mcg
Vitamin E1.4 mg
Vitamin K97 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.4 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
DANDELION SALAD.— Choose that which is small and tender, cut off the root, wash carefully, drain and shake out the water, put it in a salad bowl and cover with a French dressing
Cook this with the app: pantry check, scaling, and the assistant.