Spinach

Ingredients

• one pound and a half of fresh spinach
• half an ounce of butter
• a teaspoonful of cream
• pepper and salt to taste

Method

1. 1

   Pick and wash spinach thoroughly.

2. 2

   Cook in a saucepan with salt and a tiny piece of washing soda until soft.

3. 3

   Strain, chop finely, and return to pan with butter, vinegar, cream, salt, and pepper.

4. 4

   Heat and serve on hot buttered toast.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 97. The excerpt below is the record exactly as published.

Spinach. Take some nice young spinach, the younger the better ; pick away all brown or faded leaves ; also the stalks, with their continuation down each leaf ; wash in several waters. Put into an iron saucepan with a dessertspoonful of salt, and a tiny piece of washing soda, the size of a split-pea. Put the lid on tightly so as to keep in the steam. Let it cook five minutes ; stir well to keep it from burning ; repeat this until it is quite soft and the moisture is dried up ; pour it into a strainer ; pass some cold water over it ; chop finely on a board, or pass it through a sieve. Put it into a saucepan with half an ounce of butter, half a teaspoonful of vinegar, a teaspoonful of cream, pepper and salt to taste. Stir this until it is quite hot ; serve on hot buttered toast. A poached egg may be served on the spinach. — Spinach is the only vegetable that does not require plenty of water to cook it in. It is one of the best vegetables we have as a purifier. It has an earthy taste as growing so near to the earth ; it imbibes much dirt, therefore needs so much washinsf. 176 DOMESTIC COOKERY. Spinach Soup. Pick all the stalks, with their continuation at the back of every leaf, from one pound and a half of fresh spinach

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