vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spinach a la Bechamel
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 81. The excerpt below is the record exactly as published.
Spinach a la Bechamel. Prepare one-half peck spinach, boiled, and chopped very fine. Put two tablespoons butter into hot omelet- pan, with two tablespoons of flour. Turn in the spinach, and season wdth salt and pepper, and stir thor- 176 SCIENTIFIC COOKING. ouerhly and pour on gradually three-fourths cup thin cream. Garnish with \egg yolks land white passed through potato ricer
Cook this with the app: pantry check, scaling, and the assistant.