{"id":6997,"slug":"dandelions","title":"DANDELIONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one peck of dandelions","two quarts of boiling salted water","salt","pepper","butter","vinegar"],"ingredients_norm":["peck of dandelion","boiling salted water","salt","pepper","butter","vinegar"],"steps":["Wash one peck of dandelions; remove roots.","Cook one hour in two quarts of boiling salted water.","Drain, chop fine; season with salt, pepper and butter.","Serve with vinegar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w31:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"12d53b87ec27b1c15488c34cadf22ec745f2aea28bb3822326221f7582b4eb08","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/dandelions"}