After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce).

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Freshly harvested, well-washed dandelions are readied to receive the Pennsylvania German  Heesse Schpecksass (Hot Bacon Sauce) after the sauce has been thickened in the spider.

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After the whisked eggs have been mixed with sugar, vinegar and water for the Pennsylvania German Heesse Schpecksass (Hot Bacon Sauce), the mixture is thickened in a spider greased with bacon fat over a burner of embers until a sauce.

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After sugar has been added to the whisked eggs for the receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), some apple cider vinegar and water are added.

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After the two eggs have been whisked for the receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce), zucker (sugar) is added.  This sauce will be served on fresh dandelion greens.

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After the schpeck (bacon) has been friend crisp for the Pennsylvanian German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), two oier (eggs) are whisked with a birch twig whisk.

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The schpeck (bacon) is being fried crisp for the receipt (recipe) Heese Schpecksass (Hot Bacon Sauce) to serve on the fresh dandelions.  This is a traditional Pennsylvania German spring receipt.

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The dandelion greens used for the traditional Pennsylvania German receipt (recipe) for Dandelion Green Salad (Biddre Selaat) should be harvested very early in spring before even the buds appear as the leaves become bitter as the buds and flowers appear.  The greens need to be harvested where chemicals are not used and those that appear in a garden bed are the best.

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The dandelion (Taroxacum officinale) was brought to North America by European settlers in the mid-1600’s and was cultivated and used both as food and medicine.  For the Pennsylvania Germans dandelion greens were a spring tradition.  My next receipt (recipe) is dandelion salad (Löwenzahn Salat).

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After the Cheshire cheese, butter and eggs have been mixed, made into cakes, laid in a dish over hot coals, and browned with a salamander for the receipt (recipe) To make Ramakins, they are served up hot.

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