Spinach

Ingredients

• two cupfuls of boiling, salted water
• a table-spoonful of butter

Method

1. 1

   Wash the spinach carefully to rid it of sand.

2. 2

   Boil in salted water for half an hour, then drain and press out the water.

3. 3

   Chop coarsely, return to the kettle, add butter, salt, and pepper to taste, and stir until very hot.

4. 4

   Serve shaped into a mound with slices of hard-boiled eggs on top.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 126. The excerpt below is the record exactly as published.

SPINACH. Spinach requires very careful washing to rid it of the sand with which the leaves are so often filled. Pick the spinach apart, throwing out the decayed portions, and place it in a large panful of water. Wash the spinach well, and lay it in a second pan of water ; wash again and lay it back in the first pan, which has been refilled with clear water. Continue washing thus until all trace of sand has disappeared. Then boil the spinach half an hour in two cupfuls of boiling, salted water, turn it into a colander, and press out all the water possible. With a knife chop the spinach rather coarsely, leaving it in the colander for this cutting. Now return it to the kettle in which it was boiled, add a table-spoonful of butter

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