Spinach Preparation
From Culinary jottings, 1885
Mixing grated cheese with the short-bread paste enhances flavor.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 82. The excerpt below is the record exactly as published.
one ounce of butter, one and a quarter ounce of flour, one and a half pint of water, pepper, and salt. Next arrange the flower to the best of your power in a neat pie-dish ; either whole if large enough, or in pieces with the green leaves introduced between each piece ; pour the sauce well round this, dust a layer of cheese over the surface, bake, and serve as soon as the top takes colour. A red-hot iron passed closely over the surface of the dish will brown it nicely. For those who do not like cheese, the following " au gratin' is to be recommended : — arrange your pieces of cauliflower as before explained, strew over them some fine stale bread-crumbs, with some olives, a few capers, and an anchovy chopped up small ; pour over this a cupful of hot melted butter, bake for ten minutes, and serve. Salad oil is better than melted butter, but I fear that my country- men will shrink from such a ' foreign' suggestion. Spinach (epinards) is a thing that we can get in the 13 146 CULINARY JOTTINGS FOR MADRAS. most trying weather, and Tvitli common care no entremets de legumes are more delicate than those which we can achieve with this vegetable. Having selected two pounds of leaves carefully, wash them well, blanch them by plung- ing them for a couple of minutes in scalding water, drain, and chop them up. Put into a stew-pan one ounce of butter, three quarters of an ounce of floui% and a pinch of salt, and one of sugar ; stir this over the fire for three minutes, then add the spinach leaves ; stir round for five minutes, and moisten with a coffee-cupful of milk, gravy, or stock ; stir for two minutes more, and then a breakfast- cupful of the milk or stoc
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Cook this with the app: pantry check, scaling, and the assistant.