Recipes > Vegetables > Dandelions
Wash one peck of dandelions; remove roots. Cook one hour in two quarts of boiling salted water. Drain, chop fine; season with salt, pepper and butter. Serve with vinegar.
Print recipe/article only
The International Jewish Cook Book (1919).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC