Spinach Souffle

Ingredients

• 2 cupfuls of spinach
• 2 tablespoonsful of butter
• 1 1/4 level tablespoonsful of flour
• one cup of cream
• the yolks of 3 eggs
• the 3 whites of eggs

Method

1. 1

   Boil spinach in salted water, drain and chop.

2. 2

   In a saucepan, melt butter and blend with flour.

3. 3

   Add spinach and cream, cook for 5 minutes.

4. 4

   Mix in yolks of eggs, cool, then fold in beaten egg whites.

5. 5

   Pour into a buttered dish and bake for about 20 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 26. The excerpt below is the record exactly as published.

SPINACH SOUFFLE (Italian) !)Boil some spinach in salted water. When cooked drain and chop it. There shoiild be about 2 cupfuls when chopped. Put into a saucepan on the fire 2 tablespoonsful of butter and i}4 level tablespoonsful of floiu". When these are blended add the 2 cupftds of spinach and one cup of cream. Cook five min- utes, stirring carefully. Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire. When the mixture is cool stir into it the 3 whites of eggs

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