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Dandelion Salad, German Style
From The Hotel St. Francis cook book, 1919
Serves 4
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
98Calories
3 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein3.5 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.1 g
Total Fat8.9 g
Saturated Fat3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol16 mg
Sodium185 mg
Potassium73 mg
Calcium14 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.7 mcg
Choline14 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 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, German style. Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper
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