Spinach Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.
Spinach Soup. Mix 2 tablespoons chopped spinach with 1 teaspoon of flour. Put with a little butter and seasoning in pan, add 1 quart stock and cook 10 minutes. Pour this onto a little beaten cream (sour preferred) and serve alone or add to each plate an egg boiled 5 minutes
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