The 1901 Cookbook Archive
No. 3982 — Dried Sorrel
English historical translation of Molokhovets recipe No. 3982 from the 1901 Russian cookbook, retaining original methods and measures.
Gather young sorrel in spring or autumn, sort and spread on a tablecloth to dry outdoors or in a warm room.
Store in large paper-lined boxes or jars. The author prefers dried sorrel to salted.
For a sauce, put about half a glass dried sorrel in a stoneware saucepan, add half a spoon butter and half a glass boiling water and braise until soft.
Stir in one spoon flour, rub through a sieve and dilute with stock.
Historical editorial note: Unmeasured room drying requires modern moisture and hygiene controls to avoid mould.
Original source: Read Russian recipe No. 3982. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.