Cream of Spinach with Stock

Ingredients

• 1 pt. of cold, cooked spinach
• 4 tablespoons of butter
• 1 teaspoon of salt
• 1 qt. of stock
• 1 pt. of boiling water
• 1 tablespoon of sugar

Method

1. 1

   Pound spinach to a paste, cook with butter and salt for 15 minutes.

2. 2

   Add stock and boiling water, boil, then strain.

3. 3

   Return to heat, add butter and sugar before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.

CREAM OF SPINACH WITH STOCK.— Chop and pound 1 pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan with 4 tablespoons of butter and a teaspoon of salt. Cook and stir for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water

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