Boiled Spinach

Ingredients

• 2 pounds spinach
• 3 tablespoons butter
• Salt and pepper
• One tablespoon lemon-juice

Method

1. 1

   Remove roots and wilted leaves of the spinach.

2. 2

   Wash in several waters, until all trace of sand has disappeared.

3. 3

   Place in a large kettle without additional water; the water which clings to the leaves is sufficient.

4. 4

   Cover the kettle and cook until the spinach is tender.

5. 5

   The time of cooking depends on the age of the spinach.

6. 6

   Long cooking darkens it.

7. 7

   Salt the water just before cooking is completed.

8. 8

   When done, drain, chop, season with salt, pepper and butter.

9. 9

   Garnish with slices of hard-cooked eggs if desired.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 47. The excerpt below is the record exactly as published.

BOILED SPINACH 2 pounds spinach 3 tablespoons butter Salt and pepper Remove roots and wulted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in a large kettle without additional water; the water which clings to the leaves is sufficient. Cover the kettle and cook until the spinach is tender. The time of cooking depends on the age of the spinach. Long cooking darkens it. Salt the water just before cooking is completed. When done, drain, chop, season with salt, pepper and 112 NEW DELINEATOR RECIPES butter. One tablespoon lemon-juice

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