Spinach

Ingredients

• two pounds of spinach
• a saltspoonful of salt
• half a gill of cream or milk
• two ounces of butter
• half a saltspoonful of pepper

Method

1. 1

   Wash spinach and drain.

2. 2

   Boil with salt for 10 minutes.

3. 3

   Drain and chop finely.

4. 4

   In a stewpan, melt butter, add spinach, pepper, and cream/milk.

5. 5

   Heat through.

6. 6

   Fry bread in butter and serve spinach in the center.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 29. The excerpt below is the record exactly as published.

SPINACH. mAKE two pounds of spinach, and pick off all the stalks from the _L leaves. Put the leaves in plenty of cold water, and wash them two or three times. Turn the spinach on to a colander to drain, dake a large saucepan and put the spinach into it. Sprinkle a saltspoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves, and their own juice are sufficient without adding any water. Let it boil quickly for ten minutes, with the cover off. Pour the spinach into the colander to drain. Press all the water out of the spinach, squeezing it quite dry. Put it on a board, and chop it up as finely as possible. If 08 S P L N AC H — cm tinned. preferred, it may be rubbed through a wire sieve instead of being chopped up. Take a stewpan and put one ounce of butter in it. Put the spinach in the stewpan, and add about half a saltspoonful of pepper, and a salt- spoonful of salt or more, according to taste, and half a gill of cream or milk, and mix all together with a wooden spoon. Put the stewpan on the lire and stir the spinach until it is quite hot. Cut a slice of crumb of bread, about a quarter of an inch in thickness, and cut it up into triangular pieces. Take a frying-pan, and put into it two ounces of butter

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