Dandelion Tea
From The white ribbon cook book, 1894
Serves 2
This decoction should be made only in small quantities, as it will keep fresh only two or three days.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Dandelion Tea — Six or 8 dandelion roots, according to size, 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.