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Hot Dandelion Salad
From The national course in home economics, 1917
Serves 2
Recipe by Country Girl.
Presented as published in 1917. 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
66Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein2.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium121 mg
Potassium34 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.1 mcg
Choline7.8 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 143. The excerpt below is the record exactly as published.
HOT DANDELION SALAD. (Good) Take fresh dandelion leaves, wash in several waters, drain and arrange in a salad bowl; season with salt and pepper. Break into small pieces tv/o slices of bacon and fry on the fire until done, then add the fat and all to the salad. Pour into the pan two tablespoonfuls of vinegar
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