Spinach (as cooked in France and Germany)

Ingredients

• Plunge the spinach into boiling salted water
• Add to each pint, i ounce of butter
• i ounce of flour
• and I gill of cream or white stock
• salt
• pepper
• nutmeg

Method

1. 1

   Drain and chop spinach finely.

2. 2

   Add butter, flour, and cream or stock.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Press through a sieve and arrange on a dish in a mound.

5. 5

   Garnish with sliced hard-boiled eggs.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.

SPINACH (as cooked in France and Germany). Plunge the spinach into boiling salted water ; when tender, drain it and chop very fine. Add to each pint, i ounce of butter, i ounce of flour, and I gill of cream or white stock. Season with salt, pepper, and nutmeg

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