Dandelions
From The Institute cook book, 1913
Serves 4
Cooking with half spinach or beet greens makes it less bitter.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 60. The excerpt below is the record exactly as published.
DANDELIONS Gather young dandelion plants before they have flowered; cut off the roots; wash thoroughly; boil in salted water about one hour
Cook this with the app: pantry check, scaling, and the assistant.