French Spinach
From Chivers selected recipes, 1930
Presented as published in 1930. 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 Chivers selected recipes (1930) by Ltd Chivers & Sons, page 5. The excerpt below is the record exactly as published.
FRENCH SPINACH 1 No. 2 tin Chivers’ Spinach 4 tablespoonfuls butter 3 tablespoonfuls flour Ya pt. stock Sugar, salt, pepper, lemon and nutmeg to taste After opening tin, carefully drain and chop the spinach. Melt the butter in a saucepan, afterwards stirring in the spinach, followed by the flour and stock. Season as required, and serve hot. 36 37 CASSEROLE OF PORK AND BEANS 1 No. 2 tin Chivers’ Stringless Beans 2 onions 2 lbs. lean pork 1 tablespoonful butter or dripping 1 pt. stock
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