vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spinach Soup
From The Cook County cook book, 1912
Serves 6
Always wash spinach in 5 or 6 waters.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.
SPINACH SOUP.— Use 1 pack of spinach, wash it thoroughly, and chop fine, put piece of butter in saucepan, size of an t.%z\ when hot, add 1 onion, chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes; add chopped spinach, stir well; then add 2 qts. water. Let it simmer y^ an hr., put through sieve, season just before serving. Add 3 yolks, dissolved in 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.