Dandelion
Ingredients
Directions
Take the dandelion herb, root, and branch.
Steep in enough water to extract the strength.
Strain the liquid from the herb.
Simmer the strained liquid until it thickens.
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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