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Cream of Spinach Soup
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 65. The excerpt below is the record exactly as published.
CREAM OF SPINACH SOUP 2 cups Veal or Chicken Stock (pp. 150, 151) 2 tablespoons butter 1 cup cooked spinach 2 tablespoons flour 1 cup milk Salt and pepper
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