Spinach, German Style

Ingredients

• half a peck of spinach
• two scant tablespoonfuls of butter
• one heaping tablespoonful of finely chopped onion
• a half teaspoonful of salt
• a dash of paprika
• a quarter of a teaspoonful of grated nutmeg
• one tablespoonful of flour
• one scant cupful of chicken or veal stock

Method

1. 1

   Wash, cook, drain, chill, and chop the spinach.

2. 2

   In a saucepan, cook butter and onion for five minutes.

3. 3

   Add salt, paprika, nutmeg, and flour, cooking until pale brown.

4. 4

   Gradually stir in stock, thicken, then add spinach and simmer for twenty minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 120. The excerpt below is the record exactly as published.

SPINACH, GERMAN STYLE. Wash half a peck of spinach, cook, drain, chill and chop fine. In a saucepan cook together for five minutes two scant tablespoonfuls of butter and one heaping tablespoonful of finely chopped onion. Add a half teaspoonful of salt, a dash of paprika, a quarter of a teaspoonful of grated nutmeg, and one tablespoonful of flour and cook slowly until the flour is pale brown. Gradually stir in one scant cupful of chicken or veal stock

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