Spinach

Ingredients

• Take off every discolored leaf from the bunches
• a teaspoonful of salt
• a good bit of butter
• cut a cold boiled egg in slices

Method

1. 1

   Wash spinach in water, boil in a kettle for 15 minutes, then drain and press out water.

2. 2

   Cut small, add butter and pepper, and serve hot with sliced egg on top.

As published

This recipe was extracted from The housekeeper's companion (1883), page 122. The excerpt below is the record exactly as published.

Spinach. — Take off every discolored leaf from the bunches; put them into a large pan or pail of water, and wash each clus- ter of leaves separately, shaking it well in the water, otherwise it will be gritty and sandy; washing it in this way through two waters, will generally be enough; have a large kettle of water boiling fast, put in the spinach; cover the pot and let it boil fast for fifteen minutes, it will sink when done; then take it into a colander wi)h a skimmer, press the water from it, cut it small with a knife, press it again, put a good bit of butter and a little pepper to suit; put it into a deep dish, smooth the sur- face over, let it rise high in the center, cut a cold boiled egg in slices and lay them over, serve hot with a cover; or it may be served on a flat dish; put it neatly on, lay hard boiled and sliced egg over. Spinach is boiled with salt beef, pork or ham. After the meat is done, take it up and press it between two plates that it may be cut nicely; meanwhile put the spinach into the pot, let it boil fast for fifteen minutes, then take it into a colander, press all the water from it, cut it small and serve with the meat. To be served with fried meat and gravy; boil it in water with a teaspoonful of salt

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