Cream of Spinach
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.
CREAM OF SPINACH. Boil a peck (or less) of spinach. When tender rub through strainer. Add liquor in which it was boiled, with one pint of stock, two tablespoons of butter, rub- bed with two tablespoons of flour, one pint of cream or milk. Add one well beaten egg
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