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45 minutes
Prep: 15 minutes
Cook: 30 minutes
205 calories per serving view nutrition facts
4-6 servings
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| 1/2 | cup | cream | |
| 2 | each | egg | |
| 1 | tablespoon | sugar | |
| 1 | teaspoon | salt | |
| 4 | tablespoons | vinegar | |
| 1/4 | cup | butter | |
| 1 | x | paprika | to taste |
| 1 | x | black pepper | to taste |
| 4 | slices | bacon | thick |
| 1 | x | dandelion leaves |
Carefully wash and prepare the dandelion as you would lettuce.
Roll in cloth and pat dry.
Then put into a salad bowl and place in warm place.
Cut bacon in small pieces, fry quickly and drop over the dandelions.
Put the butter and cream into a skillet and melt over a slow fire.
Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture.
Pour into skillet and under increased heat, stir until dressing becomes thick like custard.
Take off and pour piping hot over dandelion.
Stir thoroughly.
Never use dandelion after it has begun to flower, for then it is apt to be bitter.
| % Daily Value* | |
| Total Fat 19.0g | 30% |
| Saturated Fat 12.0g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 714mg | 30% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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