Cream of Spinach

Ingredients

• half a peck of spinach
• two ounces of butter
• one ounce and a half of flour
• three pints of boiled milk
• half a cup of cream

Method

1. 1

   Wash and boil the spinach in salted water.

2. 2

   Drain and chop finely.

3. 3

   In a stewpan, combine with butter, salt, pepper, and nutmeg.

4. 4

   Stir until moisture evaporates, then add flour and milk.

5. 5

   Boil for a minute, rub through a sieve, return to pan, stir well without boiling, add more butter and cream, and serve with fried bread crumbs.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 56. The excerpt below is the record exactly as published.

Oream of Spinaoh Wash and boil half a peck of spinach in salted water. Drain and chop very fine. Put in a stewpan with two ounces of butter, salt, pepper, and a little grated nutmeg. Stir over the fire until the moisture is almost evaporated, stir in one ounce and a half of flour and three pints of boiled milk. When the mixture has boiled f or a minute, remove from the fire, rub it twice through a fine sieve, and return to the pan. Stir and beat it well without boiling it. Add a little more butter and half a cup of cream

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