Dandelions

Ingredients

• Dandelions
• a table-spoonful of butter
• salt to taste
• pepper to taste
• a little vinegar

Method

1. 1

   Cut off the roots, pick the greens over carefully, and wash them well in several waters.

2. 2

   Place them in a kettle, cover with boiling salted water, and boil slowly for an hour.

3. 3

   When done, lift them into a colander, press to drain out all the water, and chop coarsely.

4. 4

   Add butter, salt, and pepper to taste, and serve with vinegar sprinkled on each dishful.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 119. The excerpt below is the record exactly as published.

DANDELIONS. These are not fit to eat after they blossom, as they then become bitter and stringy. Cut off the roots, pick the greens over carefully, and wash them well in several waters. Place them in a kettle, cover with boiling, VEGETABLES. 2/3 salted water, and boil slowl)^ for an hour. When done, lift them into a colander, press them to drain out all the water, and chop coarsely ; then add a table-spoon- ful of butter, and salt and pepper to taste, and serve. Dandelions are sometimes boiled with corned beef, the same as cabbage. They are eaten with a little vinegar sprinkled on each dishful. EGG-PLANT. Cut the egg-plant in slices a-quarter of an inch thick. Pare the slices, and lay them in very strong salt water, placing a plate on top to keep them under the brine ; and let them soak thus at least two hours. Drain, wipe each slice dry, dip it in beaten egg and then in cracker-crumbs seasoned with salt and pepper, and fry in hot lard until well done and nicely browned. Egg-plant belongs to the same family as potatoes and tobacco, all of which contain a bitter juice, more or less poisonous. This should be soaked out of the plant before using, or it will be a decided failure. There is no vegetable in the preparation of which the cook is less certain of suc- cess than egg-plant, for often after every precaution has been taken it will be too bitter to be eaten. Another way of removing this bitterness is to pour boiling salted water on the slices and let them remain in it an hour before frying. Egg-plants should be fresh and glossy- looking when purchased, else there can be no possible chance of their success in whatever way they may be cooked. STUFFED EGG-PLANT. Cut the plant in two parts lengthwise, and scoop out the meat, leaving the rind about half an inch thick, that i8 2/4 ^^^^ ^^ TTERN COOK-BOOK. the shape may be firm. Chop the pulp fine, season it with salt and pepper and a table-spoonful of butter

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