Puree of Spinach

Ingredients

• one peck of spinach
• four ounces of butter
• salt to taste
• pepper to taste
• a little grated nutmeg
• one ladleful of velouté sauce
• one quart of white broth

Method

1. 1

   Pick and wash the spinach, boil until tender, then drain and chop.

2. 2

   Pound it into a soft paste.

3. 3

   In a saucepan, combine with butter, salt, pepper, and nutmeg.

4. 4

   Cook for eight minutes, then stir in the velouté sauce and white broth.

5. 5

   Heat thoroughly, rub through a wet cloth, and if not used immediately, cool.

6. 6

   Before serving, heat to boiling, add batter and sugar, mix thoroughly, and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 124. The excerpt below is the record exactly as published.

Puree of Spinach Pick and wash one peck of spinach and boil it until tender. Then drain it in a colander and chop and pound it until it becomes a soft paste. Place it in a saucepan with four ounces of butter, salt and pepper to taste, and, if desired, a little grated nutmeg. Cook for eight minutes, then stir in one ladleful of velouté sauce and one quart of white broth

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