vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spinach Mousse
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 107. The excerpt below is the record exactly as published.
SPINACH MOUSSE Put half a peck of well-washed spinach in a saucepan of boiling water. Add half a tablespoon of salt, and cook three minutes from the time it begins to boil. Remove, drain, and chop the spinach fine, then weigh it. There should be two pounds. Melt two tablespoons of butter, add one heaping tablespoon of flour, stir and cook two minutes. Add one cup of milk, and cook to a thick, smooth sauce. Remove from the fire, pour the sauce into the spinach and add four well- beaten egg
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