Spinach

Ingredients

• half a peck of spinach
• one large tablespoonful of butter
• half a teaspoonful of salt
• a quarter of a saltspoonful of pepper

Method

1. 1

   Pick over and wash the spinach thoroughly.

2. 2

   Cook in a large kettle without water until tender, then drain and chop fine.

3. 3

   Add butter, salt, and pepper, or a little thin cream sauce.

4. 4

   Heat again and serve on toast.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 174. The excerpt below is the record exactly as published.

half a teaspoonful of salt^ half a saltspoonful of pepper^ and hot milk or cream to moisten. Mash in the kettle in which they were boiled, and beat with a fork until light and cream}', and turn out lightly on a dish. Never smooth it over, as that wiU make it heavy and compact. Potato Balls. — One pint of hot mashed potatoes highly seasoned with salt, pepper^ celery salt, chopped parsley, and butter ; moisten, if needed, with a little hot milk or creara. Beat one egg light, and add part of it to the potatoes. Shape into smooth round balls. Brush over with the re- mainder of the egg, and bake on a buttered tin until brown. Be careful not to get them too moist. Potato Puff. — Prepare as for potato balls, making it quite moist with cream or milk. Beat the yolks and whites of two eggs separately, and stir them into the potatoes when slightly cooled. Turn into a shallow baking-dish, pile it in a rocky form, and bake ten minutes, or until it is puffed and browned. Add half a cup of finely chopped cooked meat, to give a variety. Lyonnaise Potatoes. — Cut one pint of cold boiled potatoes into dice, and season with salt and pepper. Yrj one scant tahlespoonful of minced onion in one heaping tahlespoonful of butter, until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Add one tahlespoonful of chopped parsley, and serve hot. One tahlespoonful of vinegar heated with the butter gives the potatoes a nice flavor. Creamed Potatoes. — Cut cold boiled potatoes into cubes measuring one third of an inch, or into thin slices. Put them in a small shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. To The Boston Cook Book. 29s one pint of potatoes add o^ie tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonfid of pepper^ and a little chopped parsley. Fried Potatoes, — Cut cold boiled potatoes into slices about a quarter of an inch thick. Have a frjdng-pan hot and well greased with salt pork or bacon fat. Cook the potatoes in the fat until brown, then turn, and brown the other side. French Potatoes. — Fr^' as above, pour a white sauce on a platter, and arrange the fried potatoes on the sauce. Potatoes a la Maitre d' Hotel. — Prepare the Maitre d^Hotel butter ; mix one tablespoonful of butter., creamed, with the whole yolk of one egg. Add oiie teaspoonful of lemon juice ^ one tMespoonfal of chopped parsley half a teaspoonful of salt., and half a saltspoonful of pepper. Cut one pint of cold boiled potatoes in thin slices or dice, or cut raw potatoes into balls with a French cutter, and boil them ten minutes. Warm the potatoes in milk enough to barel}^ cover them. When the milk is nearly absorbed, stir in quickly the Maitre d'Hotel butter, and serve at once. Baked Potatoes, — Select smooth potatoes of uniform size. Wash, and scrub well. Bake in a hot oven about fort}' -five minutes, or until soft. Pinch them to break the skins, and let the steam escape. Serve at once, and never cover, as the steam causes them to become soggy. Franconia Potatoes {Baked with Meat) , — Wash, scrub, and pare potatoes of uniform size. Put them in the drip- ping-pan with the meat, and baste when the meat is basted. Or place them in a small tin pan beside the meat or on the grate, and baste with the dripping. Potatoes in the Half Shell., or Souffle. — Wash, scrub, and bake three smooth potatoes. Cut in halves lengthwise, and without breaking the skin scoop out the potato into a hot bowl. Mash, and add one even tablespoonful of butter., one of hot milk, and salt and pepper to taste. Beat the whites of two eggs stiff, and mix it with the potato. Fill the skins with the potato mixture, heaping it lightlj^ on the top. Brown slightly. 296 The Boston Cook Book. Stuffed Potatoes. — Bake potatoes of equal size ; when done, and still hot, cut oif a small piece from the end of each potato. Scoop out the inside. Mash, and mix with it half the quantit}^ of cooked meat^ highly seasoned and finely chopped. Fill the skins a little above the edge. Set in the oven to brown the tops. Or omit Fig. 39. Stuffed Potatoes. the meat, and fill Onl}^ with the mashed and seasoned potato. Eeplace the cover, and heat again. Fried Raw Potatoes. — Pare, wash, and cut into the de- sired shape. Soak in cold salted water, drain, and dry between towels. Fr}^ in clear fat, hot enough to brown while counting sixty. Drain, and sprinkle with salt. Saratoga Potatoes are shaved in thin slices. Parisienne Potatoes are cut in small balls with a French A^egetable cutter. Macaroni^ or Shoo Fly.^ Potatoes are cut in quarter- inch slices, then in quarter-inch strips. Crescents and other shapes may be cut with vegetable cutters. These are all to be fried ; but some prefer to boil the Parisienne potatoes, and serve in a cream sauce ^ flavored with -parsley. Sweet Potatoes may be baked or boiled. The}^ are better baked. Cold sweet potatoes may be cut in slices, warmed in milh^ and seasoned with butter and salt^ or browned in butter. A Southern Dish. (Adaline Miller.) — Cut cold baked sweet potatoes into quarter-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle slightly with sugar, and bake until hot and slightly browned. Sweet potatoes are much richer when twice cooked. Spinach. Pick over, trim off the roots and decayed leaves ; wash thoroughly, lifting the spinach from one pan of water into another, that the sand may be left in the water, and The Boston Cook Book. 297 changing the water until it is clear. Put the spinach in a large kettle without water. Place it on the stove where it will cook slowl}' until the juice is drawn out, then boil until tender. Drain and chop fine. For half a peck of spinach add one large tahlespoonful of butter^ half a tea- spoonful of salt^ and a quarter of a saltspoonful of pepper

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