Spinach with Egg

Ingredients

• i/> peck spinach.
• 2 eggs.
• 2 tbls. butter.
• 1 t-spoon mayonnaise.
• 1 t-spoon pickle.
• Salt and pepper.
• Salt and pepper.

Method

1. 1

   Wash spinach well in vessel of water.

2. 2

   Remove; put into about 3 qts. of boiling water and cook 30 minutes.

3. 3

   Drain in colander, cut up fine, adding salt and pepper; pour butter (melted) over it.

4. 4

   Have ready eggs hard boiled; mash yolks and add mayonnaise, a few drops vinegar and cucumber pickle cut fine.

5. 5

   Sprinkle over top of spinach.

6. 6

   Garnish with egg cut into rings.

7. 7

   This is nice served with thin slices of cold beef tongue.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 83. The excerpt below is the record exactly as published.

2 tbls. butter. Cut corn off cob. then milk and corn. liquid is needed add a little water moderate oven for about 20 minutes CORN PUDDING. 2 tbls. sugar. 1/2 t-spoon salt. Pinch of black pepper. Beat eggs until light, add sugar, salt, pepper, Have pudding well mixed, and if any more Dot with butter and bake in Mrs. J. M. Manry. ASPARAGUS WITH EGGS. 2 bunches asparagus. l^ t-spoon salt. 4 egg. Vs t-spoon pepper. 2 tbls. mglted butter. Cook asparagus, cut off tender tops and lay them on buttered pie dish, seasoning with salt, pepper and melted butter. Beat eggs VEGETABLES 159 just enough to break the yolks, pour over the asparagus and bake eight minutes in a moderate oven. Serve with slices of boiled ham. Mrs. Roger Brown. SPINACH WITH EGG. (Something Different). i/> peck spinach. 2 eggs. 2"tbls. butter. 1 t-spoon mayonnaise. 1 t-spoon pickle. Salt and pepper.

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