Spinach with Cream

Ingredients

• two pounds of spinach
• a small lump of butter
• four table-spoonfuls of boiling cream
• a little pepper
• a little salt

Method

1. 1

   Boil and drain spinach, press to remove moisture.

2. 2

   Heat with butter, add pepper and salt.

3. 3

   Gradually add boiling cream and simmer for five minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1883. The excerpt below is the record exactly as published.

Spinach with Cream.— Boil and drain two pounds of spinach in the usual way. Press it between two plates to free it thoroughly from moisture, and heat it in a clean saucepan with a little pepper and salt and a small lump of butter. When it is diy, add very gi-adually four table-spoonfuls of boiling cream, and sim- mer it gently for five minutes. Serve very hot- If liked, gravy may be substituted for the cream. Time to boil the spinach, ten to fifteen minutes. Probable cost, 3d. to 6d. per pound. Suflicient for three or four persons. Spinach with Cream (ancther way). — Blanch and prepare it in the usual way, only use SPI (917) SPI cream instead of "broth. Boil the cream before you throw it over the spinach. If it should curdle, the cream only is lost, whereas otherwise you ■would lose the spinach, butter, and all. Spinach ■with cream requires a little sugar and nutmeg. It is needless to repeat that a little salt

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