Spinach
From The galley guide, 1923
To keep spinach bright green, add soda to the boiling water.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 29. The excerpt below is the record exactly as published.
Spinach. Remove roots and wilted leaves, wash out all sand and place in a saucepan in enough cold water to cover ; allow to heat gradually until boiling, then boil 25 min. Allow 2 qts. water to each peck of spinach and 1 teaspoon salt to each quart water. When boiled, drain, chop the leaves up fine, heat again with plenty of butter and salt and pepper to taste. Usually served with chopped hard boiled eggs. If it is desired to keep the spinach bright green put Yz teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.