Creamed Spinach
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 86. The excerpt below is the record exactly as published.
Creamed Spinach. Cook about 2 lb. of trimmed and washed spinach in the usual way, drain it well, and rub through a fine sieve, or chop it very finely. Melt 2 oz. of butter in a stew-pan, put in the spinach, and stir it till quite hot ; mix in 3 tablespoonsful of Bechamel sauce and 3 tablespoonsful of cream ; cook gently for another 15 minutes, and use as directed. The seasoning should consist of very little salt, pepper, and a grate of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.