vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spinach with Cream
From Twentieth century home cook book, 1905
Serves 1
Sorrel may be treated similarly.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 96. The excerpt below is the record exactly as published.
SPINACH WITH CREAM, Pick the stalks from the spinach; wash well, and boil well in a stewpan with a little salt ; boil until very tender ; season with nutmeg and two ounces of fresh butter ; stir it over a fire until quite warm, then add a gill of cream, two pats of butter and a dessertspoonful of pounded sugar; work the whole over the fire, and dish up the spinach, putting it in the center of dish. Garnish with croutons, and serve. Sorrel may be treated as spinach, above. ASPARAGUS. Cook only the tender, green stalks ; Cut them of equal lengths and boil in water with a little salt till tender. While the asparagus is cooking prepare some nicely toasted bread, lay the asparagus on the toast and season with butter, salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.