Spinach
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 60. The excerpt below is the record exactly as published.
SPINACH. Wash one-half peck in several waters, to free it from grit, etc. Pick over carefully and cut off the roots. Wash again and drain, shaking out all re- maining water. Put it in a kettle and add a cup of water. Cover kettle, place over moderate fire, and allow spinach to steam twenty minutes. Drain in colander, turn into chopping bowl, and chop fine. It can not be too fine. Place it in a saucepan, with one tablespoonful of dripping or butter, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.