Cream of Spinach with Stock

Ingredients

• one pint of cold cooked spinach
• four tablespoonfuls of butter
• a teaspoonful of salt
• one quart of stock
• one pint of boiling water
• a tablespoonful of butter
• a teaspoonful of sugar

Method

1. 1

   Chop and pound spinach into a soft paste.

2. 2

   Put it in a stew-pan with butter and salt, cooking for fifteen minutes.

3. 3

   Add stock and boiling water, let boil, then strain.

4. 4

   Set over fire again, and when boiling, add butter and sugar.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 53. The excerpt below is the record exactly as published.

CREAM OF SPINACH WITH STOCK. Take one pint of cold cooked spinach, chop and pound into a soft paste. Put it into a stew-pan with four tablespoonfuls of butter and a teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this one quart of stock and one pint of boiling water; let boil up, then rub through a strainer. Set it over the fire again, and, when boiling, add a tablespoonful of butter, and a teaspoonful of sugar

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