Spinach, Boiled

Ingredients

• Spinach
• a slice of butter
• a little pepper

Method

1. 1

   Pick the leaves from the stalks and wash them well.

2. 2

   Boil the spinach until tender, stirring frequently.

3. 3

   Drain, chop small, and return to a clean saucepan with butter and pepper.

4. 4

   Stir until hot and serve with toast cut into three-cornered pieces.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 48. The excerpt below is the record exactly as published.

Spinach, Boiled (No. 3). Ingredients . Spinach. | Butter. Pick the leaves from the stalks and wash them well in several waters, lift them out of the water with the hands that all the sand or grit may sink to the bottom. Put them into a saucepan with as much boiling water as will keep them from burning, and let them boil until tender, stirring frequently. Take the spinach up, drain it, and press it well ; chop it small, and put it into a clean saucepan with a slice of butter and a little pepper

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