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Dandelion Salad, Plain
From The table, 1889
Serves 4
Presented as published in 1889. 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
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein1.5 g
Carbohydrates5.1 g
Fiber1.9 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium42 mg
Potassium219 mg
Calcium103 mg
Iron1.7 mg
Magnesium20 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A279 mcg
Vitamin E1.9 mg
Vitamin K428 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 254. The excerpt below is the record exactly as published.
a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil. Mix thoroughly together, and send to the table. 1046. Chicory Salad ail Chapon.— Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043). 1047. Crab Salad. — Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the SALADS. 313 faucet, then pick the meat from the shell; put it in a salad-bowl and pro- ceed the same as for the salmon salad (No. 1066). 1048. Dandelion Salad, Plain. — Procure a quart of very fresh, white dandelion; pare the roots and stale leaves, if any; then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vin- egar, adding one and a half spoonfuls of sweet oil
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