Spinach, Plainly Dressed

Ingredients

• two pounds of spinach
• a small spoonful of salt
• a small lump of butter

Method

1. 1

   Pick and wash spinach in several waters.

2. 2

   Place in a saucepan with minimal water and salt, turning frequently until tender.

3. 3

   Drain, chop, and season with pepper and salt.

4. 4

   Steam with butter until hot and dry, then serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1881. The excerpt below is the record exactly as published.

Spinach, Plainly Dressed.— Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much water only as will keep it from burning ; add a . small spoonful of salt, and turn it fi'equently till it is quite tender. Drain it on a colander, squeeze it dry, chop it small, and add pepper and salt. Put it when thus chopped again into the colander, place this over the fire upon a saucepan of boiling water with a small lump., of butter, and turn the vegetable about that the steam passing through the holes of the. colander maj' dry the vegetable. When hot and quite dry, ser^'e immediately. Sometimes fried sippets of bread are put round the spinach, or bread fried and cut into dice is sprinkled upon it. Time to boil the spinach, ten minutes or more, according to the age of the leaves. Probable cost, 3d. to 6d. per pound. Suflicient, two poimds for four or five persons. Spinach Pudding.— Take six good table- spoonfuls of spinach when boiled, pressed, and chopped (or, it may be, spinach dressed the pre- • vious day) ; add the same quantity of bread- crumbs soaked in milk and drained, a little salt, grated nutmeg, or mace, and four egf:^^ beaten up ; mix all well together ; butter a pud- ding-mould, and boil one hour and a half. Spinach pudding is eaten with melted butter or shrimp sauce. Spinach, Puree of, with Butter.— Pick the stalks from three pounds of spinach

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