The 1901 Cookbook Archive
No. 569 — Young Nettles for Shchi and Sauce
English historical translation of Molokhovets recipe No. 569 from the 1901 Russian cookbook, retaining original methods and measures.
Young nettles are used for shchi and for sauce. Prepare the sauce in exactly the same way as spinach No. 585, except that the nettles are finely chopped instead of being rubbed through a sieve.
Before serving, sprinkle the nettles on their dish with finely chopped hard-boiled eggs. The author observes that younger nettles taste better.
Original source: Read Russian recipe No. 569. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.