Spinach Pudding

Ingredients

• Spinach, 2 quarts
• Onion, small, 1
• Rolls of bread, 2
• Eggs, 6
• Sweetbreads, 1 (or ham may be used)
• Milk
• Butter, 2 heaping tablespoons
• Salt and pepper

Method

1. 1

   Put the spinach in boiling salted water, wilt it, cool, wring it out, and chop fine with the onion.

2. 2

   Season with salt and pepper.

3. 3

   Soak the rolls in milk, press out the milk, cook the bread with butter, and mix with the spinach.

4. 4

   When cool, add the yolks of the eggs and sweetbreads or ham.

5. 5

   Add the beaten egg whites, put into a mold, and boil for 1 hour.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 38. The excerpt below is the record exactly as published.

SPINACH PUDDING GERMAN Spinach, 2 quarts, Onion, small, 1, Rolls of bread, 2, Eggs, 6, Sweetbreads, 1 (or ham may be used), Milk, salt and pepper. Butter, 2 heaping tablespoons

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