Spinach a l'Espagnole
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.
a nutmeg, and serve very hot. 373. Spinach a l'Espagnole. Boil your spin- ach as the foregoing, and, after chopping it extreme- ly fine, put it in a saucepan with four ounces of but- ter, a little salt and nutmeg, and an eighth of a pint 134 FRENCH DISHES. of Spanish sauce (Art. 80) ; serve it very hot, gar- nished with pieces of bread fried in butter. 374. Spinach with Cream. Boil your spinach as the foregoing, chop it extremely fine. Put in a saucepan on the fire four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.