Spinach a l'Anglaise
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 60. The excerpt below is the record exactly as published.
Spinach a l'Anglaise. Pick three quarts of spinach, wash it very carefully, changing the water several times ; then put it in four quarts of boiling water, adding half an ounce of salt. Boil your spin- ach on a very hot fire, taking care to press it down into the saucepan from time to time ; boil it for about ten minutes, then put it in cold water for a moment, and press the water from it; chop it rather fine and put it in a saucepan with six ounces of butter, a pinch of salt, a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.