Spinach, Cream of

Ingredients

• two quarts of spinach
• a pinch of soda
• a quart of milk
• a table-spoonful of butter
• one of flour

Method

1. 1

   Wash spinach and cook in a double boiler with a pinch of soda.

2. 2

   Rub through a colander.

3. 3

   Heat milk, thicken with butter and flour, then add spinach.

4. 4

   Season and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 423. The excerpt below is the record exactly as published.

Spinach, Cream of. — Wash two quarts of spinach, and while it is still dripping wet put over the fire fin a double boiler. Add to the spinach a pinch of soda, but no water except that clinging to the leaves. Cover closely, and cook until soft enough to rub through a colander. Heat to the scalding - point a quart of milk, thicken with a table-spoonful of but- ter and one of flour rubbed together, and add to this the spinach. Sea- son and serve. Squirrel Soup (Mrs. Stuart's). — Even persons who find squirrel dis- 375 Tapioca Cream Soup SOUPS Turkey Soup tasteful as meat regard it as sup- plying delightful material for soup. Three squirrels are none too many to allow for making a tureen full of soup. Put them on, with a small table-spoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot closely, and set it on the back part of the stove to simmer gen- tly, not boil. Add vegetables just the same as you do for other meat soups in the summer season, but especially good will you find corn, Irish potatoes, okra, and lima beans. Strain the soup through a coarse colander when the meat has boiled to a rag, so as to get rid of the squirrels' troublesome little bones. Then return to the pot, and after boiling a long while, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improve- ment by many, and those who like it thick as gumbo add a spoonful of powdered sassafras leaves. Toast two slices of bread, cut them into dice an inch square, fry them in but- ter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Tapioca Cream Soup. — One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold water, one table-spoon- ful of butter, one small piece of mace, salt, pepper. Wash the tapioca and soak overnight in cold water. Cook it and the stock together very gently for one hour. Then cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt, pepper, and butter. spoonfuls each of flour and butter, and add to the milk when boiling and stir constantly until it thickens. Rub the tomatoes through a sieve and return them to the fire. Add a teaspoonful of sugar and salt and pepper to taste. When ready to serve add half a teaspoonful of soda to the tomatoes and then the boiling milk. Stir quickly and serve at once, with croutons in the soup. Tomato Soup. — For this excellent soup the proportions are : seven or eight middling-sized tomatoes, three pints of broth, four or five stalks of parsley, two of thyme, salt, pepper, a teaspoonful of peppercorns, a bay- leaf, two onions, three cloves, and three or four cloves of garlic, % lb. of rice, a table-spoonful of butter

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