Cream of Spinach

Ingredients

• two quarts of spinach
• a small onion grated
• a quart of milk
• a rounding tablespoonful of butter
• two of flour
• a level teaspoonful of salt
• a saltspoonful of pepper
• half a teaspoonful of beef extract

Method

1. 1

   Cut the leaves from two quarts of spinach, wash them thoroughly and throw them in a perfectly dry soup-kettle; stand the kettle over the fire and stir constantly for fifteen minutes until the spinach is wilted and cooked.

2. 2

   Drain, saving the water.

3. 3

   Chop the spinach very fine, then press it through a puree-sieve; add it to the water and a small onion grated; put this with a quart of milk in a double boiler.

4. 4

   Rub a rounding tablespoonful of butter and two of flour together, add them to the milk, stir until smooth; add a level teaspoonful of salt, a saltspoonful of pepper, and if you have it, half a teaspoonful of beef extract that has been dissolved in a little of the soup.

5. 5

   Strain at once into a tureen, and serve with croutons or breadsticks.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

a level teaspoonful of salt, a saltspoonful of pepper and two level tablespoon- fuls of butter rubbed with three of flour. Stir the mixture until it reaches the boiling point, and serve with oyster crackers. CREAM OF CORN SOUP Put a can of corn, a tablespoonful of grated onion, a bay leaf, a level teaspoonful of salt, a quart of milk and a saltspoonful of pepper in a double boiler. Rub together two tablespoonfuls of butter and three of flour ; add to the hot mix- ture, stir constantly until the water boils in the outside boiler; press through a colander, reheat, and serve with croiitons. VEGETABLE PUREE Put two ounces of suet or olive oil in a sauce- pan. When hot add two tablespoonfuls of chopped carrots, a chopped turnip, half a pint of celery chopped in blocks, one good-sized onion, and half a teaspoonful of red pepper ; stir over the fire until the vegetables are slightly browned ; add a quarter of a cupful of rice and two quarts of cold water ; bring slowly to boiling point and sim- mer gently for one hour. Press through a col- ander. Moisten three tablespoonfuls of cornstarch lo My Best 250 Recipes in half a pint of milk; add this to the mixture; bring to boiling point; add a teaspoonful of salt and a saltspoonful of pepper; take from the fire, stir in a level tablespoonful of butter, and serve with croiitons. EAST INDIAN CURRY SOUP Put a rounding tablespoonful of butter in a saucepan ; add a good-sized onion sliced, and cook slowly, without browning the butter ; add a large sour apple pared, cored and sliced, a teaspoonful of thyme, a teaspoonful of curry powder, a sprig of parsley, a level teaspoonful of salt and a table- spoonful of lemon juice. Stir; add a quart of good chicken stock and two tablespoonfuls of rice. Cover and simmer gently for fifteen min- utes, and then send to the table without straining. EGG SOUP Put four tablespoonfuls of washed rice in a quart of good stock and simmer gently for twenty minutes. Press through a sieve, return to the kettle; add a saltspoonful of pepper and half a teaspoonful of salt. Beat the yolks of two eggs ; add a little of the hot soup, and then turn the mixture into the kettle. Stir for a moment, do not boil, take from the fire, and serve with large squares of toasted bread. My Best 250 Recipes 11 RABBIT SOUP It is a well-known fact that clear soap made from rabbit or Belgian hare, especially the latter, has a greater amount of nourishment than clear soup made from beef and mutton. Skin, clean and singe a good-sized hare ; cut oflf the hindlegs and shoulders, divide the remain- ing part into three pieces. Put two tablespoon- fuls of olive oil in a saucepan ; add an onion sliced. Cook slowly without browning. Cut the rabbit into pieces ; roll each piece in flour, drop the pieces in the oil, shake until a golden brown, being care- ful not to brown the oil. Add a bay leaf, a salt- spoonful of celery seed, and two quarts of boiling water ; bring to boiling point and skim ; cover and simmer gently for an hour and a half ; add a level teaspoonful of salt and a saltspoonful of pepper. Take up the hare, remove the meat from the bones, cut it in blocks. Strain the soup, return it to the kettle; add the meat, a teaspoonful of kitchen bouquet and a teaspoonful of mushroom ketchup. Put into a tureen two hard-boiled eggs, and half a lemon cut in thin slices ; pour the soup over this, and serve at once with crescent-shaped croiitons. FIFTEEN-MINUTE SOUP Put a quart can of tomatoes, a slice of onion, a level teaspoonful of salt, a bay leaf, a blade of 12 My Best 250 Recipes mace and a pint of water or stock in a saucepan ; bring to boiling point, and add two level table- spoonfuls of butter rubbed with four tablespoon- fuls of flour; stir constantly until boiling; press through a sieve, reheat, and serve with croutons. LENTIL SOUP Lentil soup has meat value. Wash the lentils, cover them with cold water, and soak over night ; in the morning, drain. Add a quart of stock, a pint of water, a bay leaf, a sprig of thyme, a salt- spoonful of pepper, a level teaspoonful of salt, and simmer for about two hours, until the lentils are tender. Press through a colander, then through a sieve, and return the puree to the kettle. Rub a tablespoonful of butter and one of flour together, add them to the soup, and stir until boiling. Add a small onion grated, bring tO' boiling point, and turn at once into the soup-tureen. Sprinkle over the soup a tablespoonful of chopped parsley, and serve with croutons. To give variety moisten a tablespoonful of flour gradually in a half a cupful of milk, and add it to the soup intead of the butter. GERMAN BROWN BROTH Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion. Put four tablespoonfuls of olive oil in a My Best 250 Recipes 13 saucepan ; add the vegetables and shake until they are a golden brown. Take them out with a skim- mer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Simmer gently for twenty minutes. Press through a puree-sieve; return to the kettle, and add a teaspoonful of kitchen bouquet. Pour into a hot tureen, and serve at once with a dozen cheese balls. BISQUE OF RICE Wash half a cupful of rice, throw it into a quart of boiling water and boil rapidly for ten minutes ; drain. Put it in a double boiler with one quart of milk, half a cupful of finely chopped celery and a bay leaf; cover and cook slowly for thirty minutes. While this is cooking cut a good- sized onion into slices, put it with two tablespoon- fuls of olive oil or butter in a shallow frying-pan ; cook slowly until the onion is tender, but not brown; add this to the mixture in the farina- boiler ; press the whole through a colander, return to the double boiler; add hastily a tablespoonful of butter ; press through a fine sieve, and serve. CREAM OF SPINACH Cut the leaves from two quarts of spinach, wash them thoroughly and throw them in a per- 14 My Best 250 Recipes fectly dry soup-kettle; stand the kettle over the fire and stir constantly for fifteen minutes until the spinach is wilted and cooked. Drain, saving the water. Chop the spinach very fine, then press it through a puree-sieve ; add it to the water and a small onion grated ; put this with a quart of milk in a double boiler. Rub a rounding tablespoonful of butter and two of flour together, add them to the milk, stir until smooth ; add a level teaspoonf ul of salt, a saltspoonful of pepper, and if you have it, half a teaspoonful of beef extract

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