Spinach a la Crème
From The profession of cookery, from a French point of view, 1894
This is considered one of the daintiest dishes.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 46. The excerpt below is the record exactly as published.
s Spinach a la Crenie. After melting a small lump of butter in the stewpan, and putting in the spinach to simmer, stir in the beaten yolk of an egg, twopennyworth of cream, and a pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.