vegetariannut-free
Spinach Soup
From Royal Victoria cook book, 1900
Serves 5
Presented as published in 1900. 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
- 2 tablespoons of butter
- 2 heaping tablespoons of flour
- 1 quart of milk or cream
- 1 quart of hot water
- 8 tablespoons of spinach
- season with salt, pepper and nutmeg
Method
Mix butter and flour until smooth, then gradually add milk or cream and hot water.
Season, then add spinach.
Boil briefly before serving.
Nutrition per serving
707Calories
5 gProtein
12 gCarbs
76 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
SPINACH SOUP.—For 2 quarts of soup use 2 table- spoons of butter, 2 heaping tablespoons of flour, mix to- gether till smooth, then add gradually 1 quart of milk or cream, and 1 quart of hot water, season with salt, pepper and nutmeg, when boiling add 8 tablespoons of ‘spinac
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