vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach a la Cream
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.
SPINACH, A LA CREAM. Boil and chop very fine, or rub through a colander; season with pepper and salt; beat in, while warm, three tablespoonfuls melted butter (this is for a large dish); then put it into a sauce-pan and heat, stirring constantly. When smoking hot, add three table- spoonfuls of cream and a teaspoonful of white sugar
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