Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


Select dandelions early in the spring before the begin to blossom. Wash thoroughly, remove roots, drain and cook one hour or until tender in boiling, salted water. Allow two quarts of water to 1 peck of dandelions. Season with butter, salt and pepper. Serve with vinegar, or serve it raw as a salad with salt, pepper and vinegar.