vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach for Garnish
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 356. The excerpt below is the record exactly as published.
Spinach for Garnish. — Cook the spinach in the usual fashion, drain well, and rub through a sieve, or chop it very finely. Melt an ounce and a half of butter in a stewpan, put in the spinach and stir till quite hot, stir in two tablespoonfuls of bechamel sauce and a tablespoonful of cream, cook gently for another fifteen minutes, and use as directed. The seasoning should consist of salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.