Spinach Patties (Hot)

Ingredients

• one pound of spinach leaves
• half an ounce of butter
• a quarter of an ounce of flour
• a quarter of a pint of milk
• half a pint of milk

Method

1. 1

   Take one pound of spinach leaves, pick and wash them well, and after blanching, drain them and place them in cold water, remove, press, and strain to get rid of as much moisture as possible.

2. 2

   Chop them up, place in a double pan and cook by hot air, or put them into a stewpan with a pinch of salt and sugar, half an ounce of butter, and a quarter of an ounce of flour, and after stirring this for a few minutes longer, add the spinach.

3. 3

   Stir for five minutes, then add a quarter of a pint of milk and stir this for a few minutes longer, and then add half a pint of milk, stirring steadily until the liquor is almost dried up.

4. 4

   Remove from the pan and pass through a sieve, then return to the fire and add a small pat of butter and keep very hot.

5. 5

   Have ready the required number of pastry-patties.

6. 6

   Quickly make some buttered egg, place some of the spinach in each case, with a spoonful of buttered egg on the top, and serve at once very hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 102. The excerpt below is the record exactly as published.

Spinach Patties (Hot). Take one pound of spinach leaves pick and wash them well, and after blanching, drain them and place them in cold water, remove, press, and strain to get rid of as much moisture as possible. Chop them up, place in a double pan and cook by hot air, or put them into a stewpan with a pinch of salt and sugar, half an ounce of butter, and a quarter of an ounce of flour, and after stirring this for a few minutes longer, add the spinach. Stir for five minutes, then add a quarter of a pint of milk and stir this for a few minutes longer, and then add half a pint of milk

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