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Hot Dandelion Salad
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
71Calories
3 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein2.5 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.2 g
Total Fat6 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium130 mg
Potassium82 mg
Calcium25 mg
Iron0.5 mg
Magnesium6.7 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.4 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K97 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.4 mcg
Choline12 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 313. The excerpt below is the record exactly as published.
HOT DANDELION SALAD.— Wash fresh dandelion in sev- eral waters, drain, and arrange in a salad-bowl; season with salt and pepper. Break 2 slices of bacon and fry until done, and add \ COOK COUNTY COOK BOOK 457 the fat and all to the salad. Let 2 tablespoons of vinegar heat
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