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Dandelion

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dandelion

Ingredients

Directions

  1. Steep the dandelion root and branch in soft water for a sufficient length of time to extract all its virtues.

  2. Strain the liquid and simmer until it becomes quite thick.

  3. Take 1 to 3 glasses a day for bilious complaints.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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