16-year-old Helena Muffly wrote exactly 100 years ago today:
Monday, April 10, 1911: I helped to wash this morning. Mistress Besse was out this afternoon and went with Miss Ruth out to gather some delicious dandelion. Ours was no good after all.
Her middle-aged granddaughter’s comments 100 years later:
Dandelion! Grandma’s diary entry reflects that excitement that fresh dandelion generated.
Dandelion, endive, and other bitter greens used to be considered a spring tonic. People traditionally had a very limited selection of foods during the late winter months, and they really looked forward to eating fresh greens in the spring.
When I was a child we often ate creamed dandelion served over mashed potatoes in the spring. I remember older relatives saying that they felt healthier after eating spring greens.
I seldom make creamed dandelion, but often make creamed endive. Endive tastes similar to dandelion, but it isn’t quite as bitter.
CREAMED DANDELION (ENDIVE)
4 cups dandelion (or endive)
3 slices bacon, chopped
1 1/2 tablespoons flour
1 heaping tablespoon sugar
2 tablespoons vinegar
1 cup milk
Mashed potatoes, if desired
Wash dandelion and tear into pieces; set aside.
Cut bacon into pieces and fry until crisp in a large skillet. Stir in flour, sugar, and vinegar. Gradually stir in milk; heat until bubbly using medium heat. Reduce heat to low; stir in dandelion and cover for 1 minute. Remove lid and stir until wilted. Delicious when served over mashed potatoes.
[...] is the second time this week that Grandma mentioned gathering dandelions in the diary. I can also remember relatives [...]
[...] is the third time in less than 8 days that Grandma gathered dandelions (see the April 10 and 13 posts). In today’s world it is easy to get most any fresh fruit or vegetable we desire [...]
This was amazing. Just what I was looking for. It’s going in my personal recipe book as 100 years ago creamed dandelions. The will live on in my kitchen – that’s for sure. Thank’s for posting them!
Cristy in WY (also needing a spring tonic!)
Thanks for the nice note. I’m honored that you are including this recipe in your personal recipe book.
[...] They probably were also eating rhubarb. It used to be considered one of the spring tonic foods (dandelion was another) that helped restore people’s energy and health after a long winter without fresh [...]