Creamed Spinach

Ingredients

• a half peck of spinach
• one tablespoonful of butter
• one tablespoonful of flour
• a half teaspoonful of salt
• a third of a teaspoonful of pepper
• three-quarters of a cupful of rich milk

Method

1. 1

   Wash, cook, drain, and chop the spinach.

2. 2

   In a saucepan, melt butter, add flour, salt, and pepper, and cook for two minutes.

3. 3

   Gradually stir in milk until thickened.

4. 4

   Add spinach and simmer gently for ten minutes.

5. 5

   Serve on toast.

As published

This recipe was extracted from Kirmess cook book (1907), page 120. The excerpt below is the record exactly as published.

OEEAMED SPINACH. Wash, cook, drain and chop fine a half peck of spinach. In a saucepan melt one tablespoonful of butter; add one tablespoonful of fiour, a half tea- spoonful of salt, a third of a teaspoonful of pepper and cook for two minutes. Gradually stir in three-quarters of a cupful of rich milk until smoothly thickened. Add the spinach; draw to one side and simmer gently for ten minutes. Serve on toast. SPINACH, GERMAN STYLE. Wash half a peck of spinach, cook, drain, chill and chop fine. In a saucepan cook together for five minutes two scant tablespoonfuls of butter and one heaping tablespoonful of finely chopped onion. Add a half teaspoonful of salt, a dash of paprika, a quarter of a teaspoonful of grated nutmeg, and one tablespoonful of flour

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