Nettles

Ingredients

• Gather (with a thick glove) young nettles in early spring.
• allowing one half teaspoonful of salt to one quart of water

Method

1. 1

   Pour boiling water over them; let them lie for five minutes; pour away the water.

2. 2

   Pick the leaves off the stalks; place the leaves in plenty of boiling water; boil uncovered and very quickly for about ten minutes.

3. 3

   Drain away the water; chop up the nettles very fine; rub with a wooden spoon till smooth, and finish in the same way as spinach.

As published

This recipe was extracted from The school cookery book (1881), page 47. The excerpt below is the record exactly as published.

Nettles.— Gather (with a thick glove) young nettles in early spring. Pour boiling water over them ; let them lie for five minutes ; pour away the water. Pick the leaves off the stalks ; place the leaves in plenty of boiling water (allowing one half teaspoonful of salt to one quart of water

Cook this with the app: pantry check, scaling, and the assistant.