Spinach and Eggs

Ingredients

• Two pounds of spinach
• Pepper
• Two ounces of butter
• Poached eggs
• Two tablespoonfuls of cream
• Sippets of fried bread

Method

1. 1

   Pick the leaves from the stalks, wash them well in several waters till perfectly clean and free from grit; throw them into a saucepan containing a little boiling water, with salt and a tiny bit of soda; let them boil well for ten minutes, pressing them down with a spoon; strain off the water, squeeze it nearly dry in a cloth, and rub through a wire sieve.

2. 2

   Put it into a clean saucepan, with the butter, cream, and a little pepper and salt; stir well till it is thoroughly hot.

3. 3

   Serve with poached eggs on the top, and sippets of fried bread round it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 42. The excerpt below is the record exactly as published.

SPINACH AND EGOS Ingredients Two pounds of spinach. Pepper and salt. Two ounces of butter. Poached eggs. Two tablespoonfuls of cream. Sippets of fried bread

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