Spinach à la Francaise

Ingredients

• Two pailfuls of spinach
• two tablespoonfuls of salt
• two ounces of butter
• eight tablespoonfuls of cream
• one small teaspoonful of powdered sugar
• a very little nutmeg

Method

1. 1

   Boil and drain the spinach, chop it fine and put it in a saucepan with the butter; stir it over a gentle fire until the butter has dried away.

2. 2

   Add the remaining ingredients and simmer for about five minutes before pouring in the cream to prevent curdling.

3. 3

   Serve on a hot dish and garnish with toasted bread or puff paste leaves.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 527. The excerpt below is the record exactly as published.

SPINACH A LA FRANCAISE. Two pailfuls of spinach, two tablespoonfuls of salt, two ounces of butter, eight tablespoonfuls of cream, one small teaspoonful of pow- dered sugar and a very little nutmeg

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