Hodena Soup

Ingredients

• one pound of spinach
• an ounce of fresh butter
• two eggs
• salt to taste
• a little grated nutmeg
• a quart of boiling broth

Method

1. 1

   Blanch, dry, shred, and fry spinach in butter with salt until glazed.

2. 2

   Let cool, then mix with beaten eggs and nutmeg.

3. 3

   Pour into boiling broth, cover, and let sit by the fire to form a crust.

4. 4

   Serve with croutons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 17. The excerpt below is the record exactly as published.

HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste, and stir till nicely glazed ; then let it get cold ; after which, add two eggs and a little grated nutmeg, well beaten to- gether ; pour the lot into a quart of boiling broth

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