Cream of Spinach

Ingredients

• Boil spinach until tender
• add a quart of soup stock
• or a quart of milk
• a tablespoonful of butter
• two tablespoonfuls of flour
• add a half or a whole cupful of cream

Method

1. 1

   Boil spinach until tender, then drain it.

2. 2

   Chop it and rub it through a puree sieve.

3. 3

   To two cupfuls of vegetable pulp, add a quart of soup stock or a quart of milk, or half stock and half milk.

4. 4

   Rub together a tablespoonful of butter and two tablespoonfuls of flour.

5. 5

   Put this into the soup on the fire and stir until the soup thickens.

6. 6

   Season with pepper and salt and add cream.

7. 7

   Beat well with an egg-whip and serve at once.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 19. The excerpt below is the record exactly as published.

Cream of Spinach. 48 LUNCHEONS CREAM OF SPINACH Boil spinaeli until tender, then drain it. Chop it and rub it throngii a puree sieve. To two cupfuls of vegetable pulp add a quart of soup stock, or a quart of milk, or half stock and half milk. Rub together a tablespoonful of butter and two tablespoonfuls of flour. Put this into the soup on the fire and stir all together until the soup is a little thickened. Sea- son it with pepper and salt and add a half or a whole cup- ful of crea

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