Spinach

Ingredients

• a peck of greens
• a piece of butter
• a little pepper and salt

Method

1. 1

   Wash spinach thoroughly, boil in water without covering until tender.

2. 2

   Drain, chop fine, and stew with butter, pepper, and salt until dry.

3. 3

   Shape into a mound and garnish with sliced hard-boiled eggs.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 135. The excerpt below is the record exactly as published.

SPINACH. It should be cooked so as to retain its bright green color and not sent to table, as it so often is, of a dull brown or olive color; to retain its fresh appearance, do not cover the vessel while it is cooking. Spinach requires close examination and picking, as insects are fre- quently found among it and it is often gritty. Wash it through three or four waters. Then drain it and put it in boiling water. Fifteen to twenty minutes is generally sufficient time to boil spinach. Be careful to remove VEGETABLES. 203 the scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a saucepan with a piece of butter and a little pepper and salt. Set it on the fire and let it stew five minutes, stir- ring it all the time, until quite dry. Turn it into a vegetable dish, shape it into a mound, slice some hard-boiled eggs and lay around the top. GREENS. About a peck of greens

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