Cream of Spinach

Ingredients

• 1/2 peck spinach
• 2 cups milk
• 6 cups cold water
• 2 slices onion
• 1/2 small bay leaf
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 3 tablespoons Cottolene
• Cayenne pepper
• celery salt

Method

1. 1

   Cook spinach in water thirty minutes.

2. 2

   Drain, chop, and rub through sieve.

3. 3

   Scald milk with onion and bay leaf.

4. 4

   Melt Cottolene in saucepan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly.

5. 5

   Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff.

6. 6

   Sprinkle each portion with finely chopped parsley.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 31. The excerpt below is the record exactly as published.

Cream of Spinach Croutons Young Pigeons (Stall Fed) Stuffed and Braised Mashed Potatoes Asparagus with Butter Sauce Spinach Salad Cottage Pudding with Strawberries Coffee ^ 1. CREAM OF SPINACH ]/2 peck spinach. 2 cups milk. 6 cups cold water. 2 slices onion. 3^ small bay leaf. 3 tablespoons flour. \}/2 teaspoons salt. 3^ cup heavy cream. 3 tablespoons Cottolene. Cayenne pepper and celery salt

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