This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Use the first shoots of the dandelions. They are not fit for food after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully, and wash well in several waters; then put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil one hour. When done, drain and chop fine; then put them in a frying-pan, add a tablespoonful of butter, salt and pepper to taste; stir until thoroughly heated, and serve with Egg Sauce.
Cut the roots from a quarter-peck of dandelions, wash the leaves through several cold waters, drain and shake until dry. Take a handful of the leaves and cut them with a sharp knife into small pieces, and so continue until you have them all cut. Beat one egg until light, add to it a half-cup of cream, and stir over the fire until it thickens; then add a piece of butter the size of a walnut, two table-spoonfuls of vinegar, salt and pepper to taste. Now put the dandelions into this, and stir over the fire until they are all wilted and tender. Serve hot.
This is a common weed in our rich ground and pastures. The leaves are long, narrow, and curly, and may be cooked the same as spinach. It is supposed to possess an alterative property forming an excellent diet in scorbutic cases.