Cream of Spinach

Ingredients

• 3 or 4 bunches of spinach
• 2 tablespoons vegetable butter
• 2 tablespoons flour
• adding salt to taste
• season with hot cream or cold canned milk

Method

1. 1

   Remove the dry leaves from the spinach, wash in several waters, drain, add boiling water barely to cover, and let boil until very tender, adding salt to taste.

2. 2

   Rub together the butter and flour in a saucepan, add a little of the hot broth, and stir smooth.

3. 3

   Add this to the spinach, boil up, mash through a colander or coarse strainer, and season with hot cream or cold canned milk.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 74. The excerpt below is the record exactly as published.

CREAM OF SPINACH Remove the dry leaves, if any, from 3 or 4 bunches of spinach, and wash in several waters. Drain, add boiling water barely to cover, and let boil quite rapidly until very tender, adding salt to taste. Rub together 2 tablespoons vegetable butter and 2 table- spoons flour in a saucepan over the fire, add a little of the hot broth, and stir smooth. Add this to the spinach, and boil up. Mash through a colander or a coarse strainer, and season with hot cream or cold canned milk

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