Spinach

Ingredients

• about 2 to 3lb. of spinach
• loz. of butter
• a teaspoonful of flour
• pepper
• salt
• a little new milk or cream or good gravy

Method

1. 1

   Pick over the spinach, removing all faded leaves and coarse stalks.

2. 2

   Wash well, then cook in a pan with a little water until tender (10-15 minutes).

3. 3

   Drain, rub through a sieve, and melt butter with flour until smooth.

4. 4

   Add to spinach with seasoning and milk or cream, stir until hot, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

spinach. Sorrel is one of the things that require specially to be used fresh, hence probably its unpopularity here, where there is not sufficient demand to ensure a constant fresh supply. To soften the acid flavour objected to by some, use half and half sorrel and spinach, or one part spinach to three of sorrel. If the sorrel is old, and consequently rather more acid, mix it in the same way with lettuce instead of spinach, and allow a little more caster sugar. Spinach (Epinards). — Pick over the spinach (about 2 to .3lb.), removing all faded or imperfect leaves and any coarse stalk. Well wash in two or three waters, then either put it on in a pan with a little water, or only the water adhering to the leaves after washing, and let it cook till tender, which takes from ten to fifteen minutes. Now drain well, and rub it through a sieve. Melt together loz. of butter with a teaspoonful of flour, till perfectly smooth, add this to the spinach with pepper, salt, and a little new milk or cream, or good gravy

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