Spinach

Ingredients

• a peck of spinach
• two tablespoonfuls of butter
• a level teaspoonful of salt
• two tablespoonfuls of good stock
• a tablespoonful of cream
• a dash of pepper

Method

1. 1

   Wash spinach, pick leaves, and dry.

2. 2

   Cook in boiling water with salt for five minutes, then steam for fifteen minutes.

3. 3

   Drain, chop fine, and press through a colander.

4. 4

   Mix with butter, salt, stock, cream, and pepper.

5. 5

   Pack in a bowl and garnish with hard-boiled eggs and buttered toast.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

tablespoonfuls of cream. Put a tablespoonful of butter in a shallow frying-pan; when hot turn in the potatoes; pack them down smooth and even with a spatula ; cook slowly until they are thoroughly browned on the bottom. Fold them over as you would an omelet, and turn them on a heated dish, TOMATOES, FRENCH FASHION Scald and peel small, solid tomatoes ; to each six allow half a pint of cream sauce made by rub- bing together a rounding tablespoonful of butter and one of flour ; add half a pint of milk ; stir until boiling. Take from the fire, add a level teaspoon- ful of salt and a saltspoonful of pepper. Put a tablespoonful of the sauce in the bottom of a custard-cup ; then put in a tomato and cover with another tablespoonful of sauce ; dust the top with breadcrumbs; stand the cups in a pan of boiling water, and bake in a moderate oven for half an hour. Serve in the cups. STUFFED TOMATOES Cut a slice from the stem ends of the toma- toes ; scoop out the seeds and a portion of the hard centres. To each six good-sized tomatoes allow My Best 250 Recipes 57 a pint of breadcrumbs', a tablespoonful of chopped parsley, a tablespoonful of grated onion, a level teaspoonful of salt, a saltspoonful of pepper, and two tablespoon fuls of melted butter; mix, stuff this in the tomatoes, heaping it slightly. Stand them in a baking-pan, add half a cupful of water, and bake in a slow oven for three-quarters of an hour, basting once or twice with a little melted butter. CORN PUDDING Score down the centre of each row of grains of twelve ears of corn, and with a dull knife press out all the pulp. Separate four eggs, beat the yolks; add half a pint of milk; pour this slowly into half a pint of flour; when perfectly smooth strain the mixture into the corn; add a level tea- spoonful of salt, a saltspoonful of pepper, and fold in carefully the well-beaten whites. Pour the mix- ture in a shallow, greased baking-pan, and bake in a moderate oven for thirty minutes. Serve at once. This is a nice accompaniment to roasted beef. STEWED TURNIPS Pare and cut the turnips into dice. Put them in boiling, unsalted water, and cook below the boiling point, about 180° Fahrenheit, until trans- parent and white. New turnips require about 58 My Best 250 Recipes twenty minutes, old ones forty-five minutes. Drain, turn in a heated dish, and cover with cream sauce. SPINACH Wash the spinach through several cold waters; pick the leaves from the roots, shake them until dry. Throw them in a hot kettle, cover with a quart of boiling water, add a level teaspoon- ful of salt, boil rapidly for five minutes ; drain. Put the spinach back in the kettle, cover, and steam gently for fifteen minutes longer. Drain, press slightly, and chop very fine; then press the whole through a colander, in a granite or por- celain saucepan. To each peck of spinach add two tablespoonfuls of butter, a level teaspoonful of salt, two tablespoonfuls of good stock, a table- spoonful of cream, and a dash of pepper

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