1/2 c Cream
2 ea Egg
1 tb Sugar
1 ts Salt
4 tb Vinegar
1/4 c Butter
1 x Paprika
1 x Pepper
4 ea Sl Bacon, thick
1 x Dandelion
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. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
