How to Cook Spinach
From The Swedish, French, American cook book, 1918
Serves 4
Can also be garnished with yolks and whites (chopped separately) in strips.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 412. The excerpt below is the record exactly as published.
How to Cook Spinach Wash it in six to eight different waters — till free from sand; put in hot water (sufficient to cover it) with salt and a little speck of baking soda; let come to a boil and cook four to five minutes; take the spinach out with the skimmer, put in a strainer, let some cold water pour on the spinach, squeeze all the water out with your hands, pass through the machine once, put in a saucepan, add to the quart of spinach three tablespoons cream sauce
Cook this with the app: pantry check, scaling, and the assistant.