Spinach
From Cookery for beginners, 1884
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 24. The excerpt below is the record exactly as published.
hree great table- spoonfuls of butter (this for a peck of spinach), a teaspoonful of white sugar, and half as much salt, with a little pepper. Whip all to a soft green mass and return to the empty pot. As you stir it over the fire add a cupful of rich milk — cream, if you have it — whip up hard and turn into a deep dish. Cut two hard-boiled eggs into thin slices
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