Cream of Spinach

Ingredients

• enough spinach to measure a pint
• four ounces of fresh butter
• a teaspoonful of salt
• two quarts of strong stock
• a tablespoonful of butter
• a teaspoonful of granulated sugar

Method

1. 1

   Boil spinach until soft, then chop and pound into a paste.

2. 2

   Cook with butter, nutmeg, and salt for ten minutes.

3. 3

   Add stock, boil, strain, and mix with butter and sugar before serving.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.

CREAM OF SPINACH. Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste. Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt. Cook and stir it about ten minutes. Add to this two quarts of strong stock (see pages 27 and 30); let boil up, then rub it through a strainer. Set it over the fire again, and, when on the point of boiling, mix with it a tablespoon- ful of butter, and a teaspoonful of granulated sugar

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