dandelion greens with sour sauce

December 8, 2011

sorry about the unseasonal post.

yesterday was our first frosty morning. the wild onions and sorrel covering peoples’ lawns are struggling.

four months ago, it was a hundred degrees every day and i was cursing the summer and greedily anticipating the winter.

now i’m looking forwards to tiny soured dandelion greens in two or three months.

i found this vintage american recipe from 1928 on vintagerecipes.net – it said it was taken from the Woman’s Institute Library of Cookery, Volume Two.

with a little hunting, i found the entire thing online for free. i’ll probably post a few of these Woman’s Institute recipes. some are pretty wild!


1/2 package dandelion
1/2 cup vinegar
4 thin slices bacon
1/2 cup water
2 tablespoons flour
1 egg
1 teaspoon 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.

thanks to kelly for turning me on to this sweet vintage recipes site.


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