Tuesday, March 3, 2015

Hot Dandelion Dressing with Bacon (1946)

"Cut one-half pound bacon in dice and fry in skillet until crisp.Add:

  • three cupfuls water, 
  • one-half cupful of vinegar, 
  • one-half cupful sugar, 
  • one-half teaspoonful salt...
... and bring to simmer.  Mix three tablespoonfuls flour with one egg, and cream to form a thin paste. Add slowly to first mixture, stirring all the while.

"Cool slightly and pour over about two pounds of cleaned dandelions. Serve with boiled potatoes."

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. John Henning.) 

More Recipes from Pocono Kitchens

Orange Milk Sherbet (1946)

Honey Sweet Potatoes with Corn Flakes (1946)


8 comments:

  1. Brings back childhood memories of dinner in the country. My Mom and a couple of my Dad's sisters would collect wild greens (several kinds) and pour hot bacon-vinegar dressing over them to make what was called a wilted salad. I ate it until my teeth were on edge. Sometimes chopped boiled egg scattered across the top.

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  2. Brings back childhood memories of dinner in the country. My Mom and a couple of my Dad's sisters would collect wild greens (several kinds) and pour hot bacon-vinegar dressing over them to make what was called a wilted salad. I ate it until my teeth were on edge. Sometimes chopped boiled egg scattered across the top.

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  3. Thanks, John. This is a wonderful old recipe from rural America. I was raised a city kid here in greater Los Angeles, but my grandparents were resourceful, small-time farmers. Nearly all produce my grandmother served was from their garden, until their later years.

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  4. Brings back childhood memories for me, too, John. Sounds like your folks made it pretty much the same as mine. I still use vinegar on all my greens and a number of vegetables...cabbage, beets, broccoli, cauliflower, etc.. The only thing not specified in the recipe, and I feel it makes a BIG difference, was the type of vinegar used. Mom almost always used apple cider vinegar...it gave you the vinegar tang without the sharp bite of the white vinegar. Deb, you keep them recipes coming...I got money on ya. :-)

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  5. similar to a family recipe that we used for dandelions, endive, and spinach.

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  6. I make a similar recipe, but use milk instead of water. I never liked dandelion as a child, but in recent years I've discovered that it is one of my favorite vegetables. I enjoy foraging for the dandelion each spring.

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  7. Deborah thanks for this recipe! I love it. Tastes just like my Mom and Grandma used to make.

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