Spinach

Ingredients

• the spinach
• a little salt
• a lump of butter
• seasoned with pepper

Method

1. 1

   Wash and drain the spinach, then place it in a saucepan without water and press down.

2. 2

   Steam in its own juices, stirring often.

3. 3

   Once tender, chop finely and mix with salt.

4. 4

   Can be served with poached eggs or on toast.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 67. The excerpt below is the record exactly as published.

Spinach. — 1 Of all the vegetables grown in our kitchen gardens,’ says an authority, ‘ there is, perhaps, not one so dependent upon judi- cious preparation as spinach.’ After thoroughly washing and draining, put into a clean saucepan without any water, and press tightly down. When the pot is quite full, place sufficiently near the fire to steam the spinach in its own juices ; stir often to prevent burning. When tender, strain, place on a chopping- board, and chop very fine. In this state, with a little salt, it will keep 3 or 4 days, and form the founda- tion of many a delicate little entremet or tasty dish. The spinach may be heated by being tossed and amalgamated with a lump of butter, seasoned with pepper

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