Spinach on Toast, with Broiled Nuttolene

Ingredients

• Wash spinach
• slices of Zwieback
• a teaspoonful of chopped red beets
• a tablespoonful of Nuttolene cream
• small thin slice of broiled Nuttolene

Method

1. 1

   Wash spinach, and cook in salted water until tender.

2. 2

   Drain, and chop fine.

3. 3

   Moisten slices of Zwieback in hot salted water.

4. 4

   Cover until thoroughly steamed and swollen, then place each slice on an individual platter, spread over it a thin layer of the spinach, and place a small thin slice of broiled Nuttolene on top or by the side of the Zwieback, with a teaspoonful of chopped red beets, dressed with lemon juice, and a tablespoonful of Nuttolene cream.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.

Spinach on Toast, with Broiled Nuttolene. — Wash spinach, and cook in salted water until ten- der. Drain, and chop fine. Moisten slices of Zwie- back in hot salted water. Cover until thoroughly steamed and swollen, then place each slice on an individual platter, spread over it a thin layer of the spinach, and place a small thin slice of broiled Nut- tolene or Protose, cut in any desired shape, on the top or by the side of the Zwieback, with a teaspoon- ful of chopped red beets, dressed with lemon juice, and a tablespoonful of Nuttolene cream

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