Puree of Spinach

Ingredients

• half a peck of spinach
• a quart of stock
• a pint of milk
• half a pint of cream
• three table-spoonfuls of butter
• the same quantity of flour
• a teaspoonful of sugar
• some salt and pepper

Method

1. 1

   Wash spinach until clean, put into a stew-pan without water, cover, and simmer for 30 minutes.

2. 2

   Chop fine, pound to a paste, and rub through a sieve.

3. 3

   Cook butter and flour until smooth, add spinach, sugar, salt, and pepper, stir for 10 minutes.

4. 4

   Gradually add stock, boil, then add hot milk and cream.

5. 5

   Boil again and serve with fried or toasted bread.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 71. The excerpt below is the record exactly as published.

Pur6e of Spinach. In making this soup there will be used half a peck of spinach, a quart of stock, a pint of milk, half a pint of cream, three table-spoonfuls of butter, the same quantity of flour, a teaspoonful of sugar, and some salt and pepper

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