Spinach à l'Espagnole

Ingredients

• 1 peck spinach
• 2 ounces butter
• 1/2 cupful seedless raisins
• 1/2 cupful fine-chopped almonds
• 1/2 even teaspoonful pepper

Method

1. 1

   Glean and cook spinach as in spinach à la crème; chop fine.

2. 2

   Melt butter in a saucepan, add spinach, raisins, and almonds.

3. 3

   Season with pepper and salt to taste; serve on a hot dish with bread croûtons.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 321. The excerpt below is the record exactly as published.

1 even teaspoon- ful pepper, and 1 fine-chopped onion, cover with boiling water, and boil tOl done, which will take V/f hour. At the same time place 1 pound large chestnuts over the fire, cook 20 minutes ; drain, and remove the skin ; return the chestnuts in a saucepan to the fire, cover with white bouillon or broth, add 1 teaspoonful sugar, and 4S0 VEGETABLES. boil till tender ; then drain, add 1 ounce batter, and toss for a teyi minutes over the fire. Arrange the kale on a hot dish, around it lay the chestnuts, and around the chestnuts a border of small fried German potatoes. Spinach k la GrSme. — Gut off the stalks from V, peck of spinach, trim it neatly, and wash it 4 times in plenty of cold water ; place in a saucepan, cover with boiling water, add Yt tablespoonful salt ; if very young boil it 10 minutes, if old 15 minutes. Remove, drain, and press out all the water, then chop it very fine. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add y, pint cream or milk, y, even teaspoonf ul salt, ^4, teaspoonfnl white pepper, cook a few minutes; add the spinach, stir for a few minutes ; dress on a hot dish, and garnish with 6 poached eggs or 3 hard-boiled eggs cut into quarters. Spinach i, l'Am6ricaine. — Prepare and wash y^ peck of spinach as in foregoing recipe ; place it over the fire in a saucepan, cover with boiling water, add y^ tablespoonful salt, boil 15 minutes ; then drain well in a colander, cut through it several times with a knife, place it in a hot covered dish, put 1 ounce butter in small pieces over the top ; cover, and set the dish for a few minutes in front of oven ; garnish with 3 hard-boiled eggs cut into quarters, and serve with vinegar. Spinach h, I'Espagnole. — Glean and cook y^ peck spinach the same as spinach & la crSme ; chop it fine. Melt 2 ounces butter in a saucepan, add the spinach, y^ cupful seedless raisins, and y^ cup- ful fine-chopped almonds

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