Spinach Purée

Ingredients

• 2 lb. spinach
• 2 tablespoonfuls cream
• i teaspoonful pepper
• some salt
• 2 oz. butter
• 2 oz. flour
• 2 tablespoonfuls white stock
• i teaspoonful sugar

Method

1. 1

   Wash and pick spinach thoroughly.

2. 2

   Boil in salted water until tender, about 8 to 10 minutes.

3. 3

   Drain, press through a sieve.

4. 4

   In a pan, melt butter, add flour, then stock and cream; boil three minutes.

5. 5

   Add salt, pepper, sugar, and spinach; mix and re-heat.

6. 6

   Serve in a tureen or with cutlets.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 31. The excerpt below is the record exactly as published.

SPINACH PUREE. 2 lb. spinach 2 tablespoonfuls cream i teaspoonful pepper Some salt 2 oz. batter 2 oz. flour 2 tablespoonfuls white stock i teaspoonful sugar W ash and pick the spinach thoroughly ; throw into a pan of boiling water, containing one teaspoonful salt to each quart ; 64 boil until tender, about 8 to 10 minutes ; drain and press thoroughly, and rub through a wire sieve ; put the butter and flour into a pan, and when the butter is dissolved add the stock and cream; boil three minutes, add salt, pepper, sugar, and the spinach ; mix thoroughly and re-heat. This may be served in a tureen, or in the centre of cutlets, or for a border, according to taste. No. 148. VEGETABLE MARROW. Divide the vegetable marrow into four or eight quarters, . according to size ; peel and trim them ’neatly and remove the seeds ; put them into a pan of boiling water containing a little salt and a small piece of butter ; boil gently until tender, 16 to 40 minutes, according to age ; drain, and dish them on toasted bread; pour over them white sauce (page 116). PUDDINGS. No. 149. APPLE PUDDING. ^ lb. apples 6 oz. butter Whites of 5 eggs ^ lb. castor sugar 2 lemon rinds, grated Peel, core, and weigh the apples, put them into an enamelled saucepan with one tablespoonful of water, and stew gently until soft; pass through a wire sieve, allow the apples to cool, beat the butter and sugar to a cream, add the pulp of the apples, the lemon rind, and the whites, whipped ; pour into a small pie dish lined and decorated with rough puff pastry (page 84), made from 6 oz. flour; bake 30 to 40 minutes ; cover with castor sugar and serve hot or cold. 65 No. 150. APPLE PUDDING (Baked). 1^ lb. apples 6 oz. bread crumbs 1 lb. sugar 2 oz. suet, minced 1 lemon rind, grated 2 tablespoonfuls brown bread crumbs Pare, core, and cut the apples in half-quarters, and stew till soft; add 3 oz. of the sugar and part of the lemon rind ; rub through a wire sieve ; mix together the minced suet, the remainder of the sugar and grated lemon rind ; butter thoroughly a plain or fancy mould, and throw in the brown bread crumbs ; shake all round the mould, lay at the bottom a layer of the white crumbs, &c., then a layer of the apples, ' continuiug alternate layers until the mould is full ; bake half- an-hour ; turn out, and serve with cream or milk. No. 161. APPLE ROLY-POLY. 1 lb. apples A little grated lemon rind or 2 oz. sugar nutmeg Make a suet paste of ^ lb. flour (page 86), roll out ^ inch thick ; peel, core, and cut in half-quarters the apples ; lay them on the top of the paste, sprinkle over the sugar and a few currants or raisins if liked ; roll up, and seal the ends and edges thoroughly, roll up in a pudding cloth, wetted and floured, and tie up ; put into a pan of boiling water and boil 1^ hours. No. 162. ' APPLE DUMPLINGS (Baked). 6 apples, as near one size as possible Some brown sugar or a little jam Make a short paste, household (page 85), of f lb. flour ; roll out J inch thick; peel and core the apples without dividing them. 66 and fill the centres with the brown sugar or a little jam ; cut the pastry in squares, and stand an apple on each ; wet and draw round the edges, sealing well together ; bake in a moderate oven half-an-hour, or until the apples are soft. Cover with castor sugar and serve. No. 163. BAKEWELL PUDDING (No. 1). 4 eggs ^ lb. castor sugar A few drops vanilla 2 oz. butter

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