Boiled Spinach

Ingredients

• One peck
• a piece of butter the size of an egg
• four eggs

Method

1. 1

   Pick over and wash the spinach, then boil in salted water for 15-20 minutes.

2. 2

   Drain, chop fine, and mix with butter and pepper.

3. 3

   Serve hot, garnished with sliced hard boiled eggs.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.

BOIL SPINACH. One peck is enough for four persons. Pick it over very care- fully— it is apt to be gritty; wash in several waters, and let it lie in the last half an hour, at least; take out with your hands, shak- 04 VEGETABLES, ing each bunch well, and put into boiling water, with a little salt; boil from fifteen to twenty minutes. When tender, drain thor- oughly, chop very fine, put in a sauce-pan with a piece of butter the size of an egg, and pepper to taste; stir until very hot, turn into a hot dish and shape nicely; slice some hard boiled eggs and lay on top. Or, rub the yolks of four eggs

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