The 1901 Cookbook Archive
No. 4003 — Dried Spinach
English historical translation of Molokhovets recipe No. 4003 from the 1901 Russian cookbook, retaining original methods and measures.
Dry spinach as for sorrel in recipe No. 3982.
Alternatively sort and wash, then stir over heat in salted water until only briefly scalded, without boiling.
Drain in a sieve and transfer to a dry sieve for a moderately warm oven.
Store fully dried leaves in paper-lined large jars or boxes and use in shchi or broth.
Historical editorial note: The historical method gives no measured final moisture or safe shelf life.
Original source: Read Russian recipe No. 4003. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.