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Nettles and Egg
Eggs
Historic

Boiled nettles with seasoning and butter, poached eggs (Soyer 1845)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

296. Nettles.- Wash them well, drain, put them into plenty of boiling water with a little salt, boil for twenty minutes, or a little longer, drain them, put them on a board and chop them up, and either serve plain, or put them in the pan with a little salt, pepper, and a bit of butter, or a little fat and gravy from a roast; or add to a pound two teapoonsfuls of flour, a gill of skim milk, a teaspoonful of sugar, and serve with or without poached eggs.

This extraordinary spring production, of which few know the value, is at once pleasing to the sight, easy of digestion, and at a time of the year when greens are not to be obtained, invaluable as a purifier of the blood; the only fault is, as I have told you above, Eloise, they are to be had for nothing; it is a pity that children are not employed to pick them, and sell them in market towns.



For other receipts, see nettles...


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