Dandelion, both wild and cultivated, is a plant whose leaves are much used for a vegetable green before the blossoms develop. The wild ones have the advantage of being cheap, so they should be used if they can be secured; the cultivated ones, on the other hand, cost as much as spinach and other greens. The season for dandelions is comparatively short, lasting only a few weeks in the early spring. Use should therefore be made of them when they can be procured in order to secure variety for the menu.
Dandelion With Sour Sauce.–If a change in the cooking of dandelion is desired, it should be prepared with a sour Sauce. This method of preparation is very popular, for besides increasing the food value of this variety of greens, it improves the flavor very much.
DANDELION WITH SOUR Sauce
(Sufficient to Serve Six)
- 1/2 pk. dandelion
- 1/2 c. vinegar
- 4 thin slices bacon
- 1/2 c. water
- 2 Tb. flour
- 1 egg
- 1 tsp. salt
Clean and wash the dandelion. Cut the slices of bacon into small pieces and sauté until crisp. Stir the flour and salt into the bacon fat, add the vinegar and water, and stir until the flour thickens. Add the beaten egg last, and remove from the fire. Put the dandelion into the pan and mix well with the hot Sauce. If the dandelion is preferred well wilted, set the pan over the flame, and stir until the dandelion appears as desired. Serve hot.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)