Spinach Cream

Ingredients

• four eggs
• the third of a pint of hot milk
• half a pint of thick cream
• half a stick of cinnamon
• half a quarter of a pint of spinach juice
• some sponge biscuits
• thin strips of candied fruit

Method

1. 1

   Beat the yolks of eggs, stir in hot milk and cream, sweeten, and add cinnamon.

2. 2

   Heat until thickened, then add spinach juice.

3. 3

   Layer sponge biscuits in a dish, pour cream over, and garnish with candied fruit.

4. 4

   Serve cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1878. The excerpt below is the record exactly as published.

Spinach Cream. — Break the yolks of four eggs in a bowl, and free them from specks. Beat them well, and stir into them the third of a pint of hot milk and half a pint of thick cream. Sweeten the mixture, and put it into a saucepan with half a stick of cinnamon. Stir it over a gentle fire till it begins to thicken ; add half a quarter of a pint of spinach juice, and stir it again till it is equally coloured. Slice some sponge biscuits, put them into a glass dish, pom- the cream upon them, and lay thin strips of candied fruit

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