Spinach Soup
From The handy dictionary of cookery, 1890
Spinach is highly nutritious.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 97. The excerpt below is the record exactly as published.
Spinach Soup. Pick all the stalks, with their continuation at the back of every leaf, from one pound and a half of fresh spinach. Wash and chop it; put it in a three-quart stewpan with four ounces of butter; stir it over the fire for five minutes. Add one ounce of flour ; stir again three or four minutes, then add two quarts of chicken broth
Cook this with the app: pantry check, scaling, and the assistant.