Spinach Pudding

Ingredients

• 2 French dinner rolls
• 1 oz. of melted butter
• 2 lb. of spinach
• a small onion
• the yolks of 2 eggs
• the white of 1 egg
• 2 tablespoonsful of the prepared breadcrumbs

Method

1. 1

   Soak bread in milk, squeeze, and mix with melted butter.

2. 2

   Cook spinach, chop finely, fry onion, add spinach and bread, stir in egg yolks, season, and fold in whipped egg white with breadcrumbs.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 86. The excerpt below is the record exactly as published.

Spinach Pudding. Rasp the crust from 2 French dinner rolls, cut the rolls into slices, and soak them in milk (pour over enough hot milk to just cover the bread). When sufficiently soaked squeeze the bread, and stir it in a basin into a fine pulp with 1 oz. of melted butter. Pick and wash 2 lb. of spinach, and cook it with very little water in a stew-pan, then chop it finely. Peel and chop a small onion, fry it to a light brown in about | oz. butter, to this add the chopped spinach and the soaked bread. Now stir in the yolks of 2 eggs, and season to taste with salt, pepper and grated nutmeg. Lastly, whisk up the white of 1 egg,' and stir lightly into the spinach mixture with 2 tablespoonsful of the prepared breadcrumbs

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