Spinach Soup

Ingredients

• 3 lbs. of fresh spinach
• half a teacupful of water
• 2 ozs. of butter
• 1 pint of any good stock
• 1 pint of milk
• half a gill of cream

Method

1. 1

   Wash spinach, cook in water, strain, and press through a sieve.

2. 2

   Add butter, season, and cook briefly.

3. 3

   Boil milk and cream separately, then add to spinach and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 19. The excerpt below is the record exactly as published.

pint of milk, a gill of cream, a pinch of nutmeg, and sufficient salt to taste. Stir it well with a wooden spoon, and if too thick, thin down with a little more stock, and serve with some sippets of toast. Pigeon Soup. — Take two plump pigeons and cut them up. Prepare and cut into pieces one onion, one carrot, and two ounces of lean bacon, with a sprig of thyme, marjoram and parsley, a little piece of mace and three cloves. Place all these ingredients in a stew-pan with two ounces of butter and half a bay- leaf. Let them fry till browned. Add three pints of any good stock, or stock and water. Let it gently simmer for a couple of hours, pass it through a sieve and return the soup back again into the pot. Let it simmer for another ten minutes, and strain it through a fine sieve and serve very hot. Spinach Soup. — Take 3 lbs. of fresh spinach. Re¬ move all the stalks and well wash it in several waters. Place it in a saucepan with half a teacupful of water on the gas, and when cooked strain and press the spinach through a hair-sieve. Replace it in the sauce¬ pan, adding 2 ozs. of butter, and pepper and salt to 4© THE HOUSEHOLD taste. When the butter is melted, stir it well with a fork, and cook for two or three minutes, adding one pint of any good stock. Boil i pint of milk by itself with half a gill of cream

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