Spinach and Ham Souffle

Ingredients

• one pound of spinach
• two ounces of finely chopped cooked ham

Method

1. 1

   Cook the spinach as directed in the previous recipe, then add the chopped ham.

2. 2

   Fill into buttered souffle cases and bake in a fairly hot oven for about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

one pound of spinach and cook it with very little slightly salted water till quite y6 Casserole Cookery tender ; then squeeze out the moisture by draining the spinach thoroughly. Next rub it through a fine sieve. Melt half an ounce of butter in a stew-pan, add half an ounce of flour and cook a little, moisten with quarter-gill of cream and quarter-gill of stock ; boil up and add the spinach, season to taste with salt, pepper and nutmeg and cook for ten minutes. Incorporate two yolks of eggs. Whisk to a stiff froth two whites of eggs ; add this to the mixture. Three- parts fill six or eight well buttered china ramakin cases and bake in a moderately heated oven for about twenty minutes. Sptnacb anfc Ibant Souffle. [Souffles d’Epinards et Jambon.) Proceed to cook the spinach as directed in the foregoing recipe, then add two ounces of finely chopped cooked ham

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