Cream of Spinach Soup

Ingredients

• 2 qt. spinach
• 2 c. water
• 2 slices onion
• 3 c. milk
• 4 tb. butter
• 5 tb. flour
• 1 ts. salt
• a speck of cayenne pepper

Method

1. 1

   Trim and wash spinach, cook with water and onion for 30 minutes.

2. 2

   Rub through a sieve.

3. 3

   Add milk, bind with butter and flour, season with salt and cayenne.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 27. The excerpt below is the record exactly as published.

Cream of Spinach Soup Trim roots and wilted leaves from 2 qt. spinach. Wash spinach well and cook thirty minutes in 2 c. water with 2 slices onion. Rub through puree sieve. Add 3 c. milk. Bind with 4 tb. butter and 5 tb. flour. Season with 1 ts. salt and a speck of cay- enne pepp

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