Sardines in Spinach

Ingredients

• Fresh spinach, 1 quart
• Butter, ½ tablespoon
• Boiling water, 1 quart
• Cream, 1 tablespoon
• Salt, 1½ teaspoons
• Pepper.
• Egg yolk, 1
• Sardines, 12
• Bread crumbs, 2 tablespoons

Method

1. 1

   Wash the spinach well, drain and plunge into boiling water with a teaspoon of salt.

2. 2

   Boil for 10 minutes, drain and chop fine.

3. 3

   Stir in the egg yolk, butter, cream, salt and pepper and heat for 2 minutes, stirring all the time.

4. 4

   Remove from fire and spread half of spinach in a buttered baking dish.

5. 5

   Split open without separating the sardines.

6. 6

   Bone, spread nicely over the spinach and arrange remaining spinach over them.

7. 7

   Sprinkle over bread crumbs, dot with bits of butter and bake for 10 minutes in hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.

Butter, 1 tablespoon. Water. Wash the lentils and let them soak in cold water several hours. Boil till tender. Brown the sliced onion in the butter, add to the lentils with rice, and salt to taste. Cook till rice is done, adding enough water to make the thickness of succotash. Seliva, Hyde Park. TOMATO CREOLE. Tomatoes, 6. Butter, 4 tablespoons. Green peppers, 2. Flour, 2 tablespoons. Chopped onion, 1 teaspoon. Cream, 1 cup. Salt and paprika. The tomatoes should be large and perfect. Cut them in halves, crosswise, and - place in buttered baking pan. Chop the peppers fine and sprinkle over tomatoes, also onion, 2 tablespoons of the butter, in small bits, and seasoning. When baked, place the tomato rounds on slices of buttered toast. Add to the liquid left in pan the remaining butter and flour melted together and browned. Stir well and add cream. Let boil up once, then strain over tomatoes and toast. A. B. C., Newton Upper Falls. VEGETABLES. 283 PARSNIP TIMBALES. Parsnips, 4. Salt and pepper. Milk, y2 cup. Onion juice, 1 teaspoon. Eggs, 2. Boil parsnips and mash, add ingredients in order given with- out beating eggs. Mix well and press in small molds. Steam until firm and unmold onto a platter. Serve hot with a white sauce. GREEN TOMATO STEW. Green tomatoes, 6. Bread crumbs, 1/2 CUP- Pepper and salt. Egg, 1. Butter, 1 teaspoon. Cut tomatoes in slices and stew in closely covered saucepan without water for !/o hour. Season and stir in bread crumbs to which beaten egg has been added. Add butter and serve hot. FRIED EGGPLANT. Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat. Serve hot. Mrs. E. L. G., Boston. EGGPLANT FRITTERS. Eggplant pulp, 1 pint. Eggs, 2. Vinegar, 1 tablespoon. Salt and pepper. Flour, y2 CUP- Boil eggplant whole in boiling salted water to cover, mixed wi'h vinegar. Cook 20 minutes or until tender. Mash and drain, then measure. Add the flour, well beaten eggs and seasoning to taste. Shape into small cakes and fry in hot fat. CORN OYSTERS. Green corn, 2 cups. Eggs, 2. AlrltH tiutter, 2 tablespoons. Salt and pepper. Flour. Cut corn from the cobb, add butter, beaten eggs and seasoning, and enough flour to form in little cakes. Fry in deep, hot fat. 284 VEGETABLES. CORN PUDDING. Corn, 1 can. Egg, 1. Soda crackers, 4. Salt and pepper. Milk, 1 cup. Butter. Roll the crackers fine and add to the corn, add milk, beaten egg, seasoning and small piece of butter. Mix well and bake slowly for 45 minutes. CREOLE CORN. Corn, 6 ears. Sweet green peppers, 4. Olive oil. Cut the corn from the raw ea,rs, add the peppers, seeded, scalded, and cut fine. Pour just enough of the best olive oil into a frying pan to cover the bottom, when the oil hisses put in the corn and peppers and cook until done, stirring almost constantly to prevent burning. Season with salt just before serving. Mrs. F. C., Beverly. GREEN PEA SOUFFLE. Cooked peas, 1 quart. Butter, 2 tablespoons. Salt and pepper. Milk, 1 pint. Eggs, 3. Mash peas while hot, season well, add butter, milk and well beaten yolks of eggs. Fold in stiffly beaten egg whites, turn into buttered baking dish and bake for 20 minutes. Serve immediately. GREEN PEAS, SPANISH SAUCE. Green peas, 1 quart. Onion, 1. Butter, 1 tablespoon. Tomato, 1. Parsley, 1 sprig. Sugar, 1 tablespoon. Stock, 1 cup. Egg yolks, 2. Steam peas with butter, parsley and minced onion until tender, add stock, chopped tomato and sugar and simmer for 20 minutes. Thicken with the well beaten egg yolks and serve on buttered toast. VEGETABLES. 285 SARDINES IN SPINACH. Fresh spinach, 1 quart. Butter, y2 tablespoon. Boiling water, 1 quart. Cream, 1 tablespoon. Salt, li/£ teaspoons. Pepper. Egg yolk, 1. Sardines, 12. Bread crumbs, 2 tablespoons

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