Spinach with Butter (Epinards au Beurre)

Ingredients

• 2 lbs. spinach
• 1 to 2 oz. butter
• A pinch of nutmeg
• Pepper and salt
• A squeeze of lemon juice
• Croutons of fried bread

Method

1. 1

   Look over the spinach, removing faded leaves and weeds.

2. 2

   Wash thoroughly in several waters.

3. 3

   Put spinach in a large saucepan with the water that clings to the leaves, sprinkle with a little salt, and cover.

4. 4

   Cook until tender, stirring frequently.

5. 5

   Drain well, press out water, and rub through a sieve.

6. 6

   Melt butter in a saucepan, add spinach, season with pepper, salt, nutmeg, and lemon juice, and heat through.

7. 7

   Serve garnished with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 258. The excerpt below is the record exactly as published.

Spinach with Butter (Epinards au Beurre) 2 lbs. spinach. 1 to 2 oz. butter. A pinch of nutmeg. Pepper and salt. A squeeze of lemon juice. Croutons of fried bread

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