Spinach Soup

Ingredients

• one-half peck of spinach
• two tablespoonfuls of sifted flour
• one tablespoonful of butter
• one quart of scalded milk
• a half-cupful of cream
• season with salt
• season with pepper

Method

1. 1

   Pick over and wash the spinach thoroughly.

2. 2

   Put it into a large kettle three-quarters full of boiling, salted water, and allow it to boil briskly for about twelve minutes.

3. 3

   Drain and put into a pan of cold water; when cool, rub through a sieve.

4. 4

   Melt butter and flour in a saucepan, add scalded milk gradually until smooth and thick.

5. 5

   Stir in spinach pulp and return to the saucepan.

6. 6

   Simmer for three minutes, then add cream.

7. 7

   Serve with salted crackers or bread.

Nutrition per serving

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 3. The excerpt below is the record exactly as published.

SPINACH SOUP. To make an appetizing soup, pick over and wash thoroughly one- half peck of spinach. Put it into a large kettle three-quarters full of boiling, salted water, and allow it to boil briskly for about twelve minutes, leaving the kettle uncovered. Drain and put into a pan of cold water; when cool rub through a sieve. Put two tablespoonfuls of sifted flour and one tablespoonful of butter into a sauce-pan, melt over the Are and add gi'aaually one quart of scalded milk ; when smooth and thick, stir into this a cupful of the spinach pulp and return all to the sauce-pan. Season with salt and pepper and simmer for three minutes, then move to the back of the range and add a half¬ cupful of crea

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