Spinach

Ingredients

• A peck of spinach
• a half cup of sweet cream
• a teaspoonful of sugar

Method

1. 1

   Use tender spinach, wash thoroughly, and cook in its own juices or boiling water until tender.

2. 2

   Drain, chop fine, and serve with lemon juice or cream and sugar.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 53. The excerpt below is the record exactly as published.

SPINACH. Spinach. — Use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly. A peck is not too much for a family of four or five. VEGETABLES. 89 Pick it over very carefully, trim off the roots and decaj^ed leaves, and all tough, stringy stalks, and the coarse fibers of the leaves, as those will not cook tender until the leaves are overdone. Wash in several waters, lifting it from one pan to another, that it may be freed from sand and grit. Shake each bunch well Spinach is best cooked in its own juices ; this may be accom- plished by cooking it in a double boiler ; or if placed in a pot and slowly heated, it will in a short time yield sufficient juice to cook itself. It must, however, be stirred frequently at first, to prevent burning ; cover closely, and cook till tender. The time required will vary from twenty minutes to an hour or more. If water is used in the cooking, have a half kettleful boiling when the spin- ach is put in, and continue to boil rapidly until the leaves are perfectly tender , then drain in a colander, press with the back of a plate to extract all water, chop very fine, and either serve with lemon juice as a dressing, or add a half cup of sweet cream with or without a teaspoonful of svigar. Boil up once, stirring con- stantly, and serve very hot. A garnish of sliced boiled eggs is often employed with this vegetable. LETTUCE AND RADISHES. Lettuce. — Wash each leaf separately, put into cold water, and set on ice or on the cellar bottom for an hour or more before using. Dry the leaves with a soft towel, and use whole or tear into convenient pieces with a silver fork ; never cut with a knife. Serve with a dressing prepared of equal quantities of lemon juice and sugar, diluted with a little ice-water ; or with a dress- ing of cream and sugar, in the proportion of three or four table- spoonfuls of thin cream to a teaspoonful of sugar

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