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Puree of Spinach (Soup)
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 87. The excerpt below is the record exactly as published.
Puree of spinach (Soup). Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a puree of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter
Cook this with the app: pantry check, scaling, and the assistant.