Boiled Spinach

Ingredients

• one-half peck spinach
• one-half cup water
• one quart water
• salt
• butter

Method

1. 1

   Remove roots and wilted leaves.

2. 2

   Wash thoroughly in cold water.

3. 3

   For young spinach, boil in half a cup of water for twenty minutes; for old spinach, use a quart of water and longer cooking.

4. 4

   Drain, chop fine, and season with butter, salt, and pepper.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 81. The excerpt below is the record exactly as published.

Boiled Spinach. 'Remove roots and wilted leaves. Wash thoroughly in cold water, using two pans, lifting from one pan to the other, so as to free it from sand. You will find you will not get rid of the sand unless you lift each time to the second pan. Wash as long as you find sand in the pan. For young, tender spinach place in stewpan with one-half cup w^ater and boil for twenty minutes, or until tender. The old spinach requires one quart water, and longer cooking, with salt in the water. As soon as tender, drain thoroughly, chop fine, and season with butter, salt and pepper. Place on serving-dish, and garnish with hard-boiled egg cut into slices or quartered. Spinach cooked in plenty of water is greener than that cooked in its own juices, but is not so highly flavored. Spinach Puree. Pick over and wash one-half peck spinach

Cook this with the app: pantry check, scaling, and the assistant.