Stewed Dandelion Leaves

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. young, tender dandelion leaves
  • 1 oz. butter or margarine
  • salt


Wash the leaves thoroughly and soak in cold water for 1 hr. Cook in boiling, salted water, the water should come ¼ of the way up the pan before the leaves are put into it. When tender (in 20–30 min.) drain them well, like spinach. Chop them and reheat with butter and cream. Season and serve hot.