Spinach Soup

Ingredients

• 4 cups white stock
• 3/4 peck spinach
• 2 cups milk
• 3 cups boiling water
• 1/4 cup butter
• Salt and pepper
• 3/4 cup flour

Method

1. 1

   Wash spinach, cook for twenty-five minutes in boiling water with half a teaspoon of salt and half a teaspoon of sugar; drain, chop, and rub through a sieve.

2. 2

   Add stock, heat to boiling-point, bind with butter and flour, add milk, seasoning, and serve at once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 19. The excerpt below is the record exactly as published.

L4 cup butter. Salt and pepper. Remove the tips from asparagus, tie up m piece of cheese-cloth, and cook on top of asparagus to serve in the soup. Add asparagus to cold water, simmer until tender, then onion and stock. Boil thirty minutes, rub through a sieve, and bind with the butter and flcur and the tips that you have cooked in the cheesecloth until tender. Add scalded milk, salt and pepper. 42 SCIENTIFIC COOKING. Cream of Celery Soup. 3 cups white stock. 2 tablespoons butter. 3 cups celery, cut in inch pieces. 3 tablespoons flour. 2 cups boiling water. 2 cups milk. Slice onion. 1 cup cream. Salt and pepper to taste. Cook eelery five or ten minutes, drain and cook in the stock until tender, and rub through sieve. Scald onion in milk in. double boiler^ remove onion, add stock, and bind with the butter and flour. Add cream and seasoning, and serve very hot. Spinach Soup. 4 cups white stock. 3^ peck spinach. 2 cups milk. 3 cups boiling water. 34 cup butter. Salt and pepper. 3^4 cup flour

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