Spinach à l'Italienne
From The complete Indian housekeeper & cook, 1898
The delicacy of this dish depends on the smoothness of the purée.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.
Spinach k I’ltalienne. — Boil in plenty of water, passthrough a fine sieve, add 1 unit of cream, 1 of butter, some nutmeg and salt to every 15 of spinach
Cook this with the app: pantry check, scaling, and the assistant.