Spinach on Toast
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Can be mixed with sorrel or young nettles.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.
Spinach on Toast Boil the spinach in salted water until half done. Pour off the hot water, dash cold water over the vegetable, and having wiped it dry, chop it fine and put it in a saucepan. Make a sauce of one tablespoon of fiour, the same quantity of butter. 256 MB8. SEELT'S COOK BOOK and a cup of cream or bouillon
Cook this with the app: pantry check, scaling, and the assistant.