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Spinach with Cream
From Soyer's standard cookery, 1912
Serves 4
Fry bread cut into fingers and plant them in rows over the spinach when dished.
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 103. The excerpt below is the record exactly as published.
Spinach with Cream. Wash the spinach in six or seven waters, to remove all 148 STANDARD COOKERY. grit, put it in a saucepan on the fire with a very little water and salt; when done, strain very dry and chop it up very fine. Warm two ounces of butter in a stewpan, put the spinach in, stir until the moisture quite evaporates, then add a very little salt, a tiny pinch of sugar (a very little nutmeg, if liked), a pinch of flour, and one large tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.