Här återges originalreceptet med dess anmärkningsvärda exakthet av 2,6 liter buljong till 5,2 liter nässlor. Den som vill pröva Hagdahlsreceptet kan säkert anpassa mängderna efter eget behov.
1 ½ timme, för 8 personer.
2 l. 60 cl. buljong
5 l. 20 cl. späda nässlor
65 gr. smör
40 gr. mjöl
en handfull körfvel
en liten knippa gräslök
½ tésked hvitpeppar
förlorade ägg.
Nässlorna rensas, förvällas 15 minuter, läggas på sikt att afrinna och hackas mycket fint med de öfriga grönsakerna, beströs med mjölet och fräsas i smör; sedan tillspädes het buljong, hvarmed kålen får koka omkring ½ timme, hvarefter den kryddas och serveras med förlorade ägg. Nässlor kunna om våren torkas i luften och med fördel användas året igenom.
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