vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spinach Puree
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 81. The excerpt below is the record exactly as published.
Spinach Puree. Pick over and wash one-half peck spinach. Cook in plenty of boiling salted water until tender. One and one-half teaspoons soda added to the water while cooking improves the color (and have the vessel un- covered always in cooking spinach). Drain, chop fine, and rub through puree sieve. Reheat, and season with three tablespoons of butter, one tablespoon flour, one teaspoon sugar, one-half cup thick cream. Garnish with hard-boiled egg and croutons of fried bread
Cook this with the app: pantry check, scaling, and the assistant.