vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Buttered Spinach
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
Buttered Spinach Eemove the roots, pick over and wash the spinach, making certain that all the sand is removed. Place in a saucepan and let the spinach cook in its own juices 25 minutes, or if there is not sufficient juice for this purpose, add a small amount of water. Cook until all the water or liquid has evaporated and then season with salt, pepper
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