To Cook Dandelions
From A practical cook and text book for general use, 1896
A large handful of cultivated sorrel is said to give an excellent flavor to dandelion or any other greens when cooked with them.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 51. The excerpt below is the record exactly as published.
To Cook Dandelions. The cultivated dandelion is a great favorite, being more delicate than the wild variety. VEGETABLES. 1 27 Look over carefully and wash in several waters. If very old, pour boiling water over and let them stand on the stove ten minutes, drain, and steam like spinach, or boil in as little water as possible two hours or until done
Cook this with the app: pantry check, scaling, and the assistant.