vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spinach with Eggs
From Cassell's dictionary of cookery, 1892
Serves 4
For a superior dish, rub spinach through a sieve and heat with butter and cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1883. The excerpt below is the record exactly as published.
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 is also requisite, as there co.n bo no good seasoning ■without it. You must t'lways have fried toasts of bread round the spinach when you send it up to table. Spinach, with. Eggs. — Wash the spinach in several ■vwaters. Pick off all the stalks, reject the decayed and discoloured leaves, and boil the spinach with as nmch slightly-salted water as ■will keep it from burning. Leave the saucepan imcovered. Press the spinach under the water occasionally, and let it boil till tender. Put it into a colander, and press the moisture from it with the back of a plate. Mince it finely, then put it into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it well till it is hot and dry. Put it on a hot dish, smooth it ■with the blade of a knife, and mark it in squares. Place as many poached eggs as there are guests
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Cook this with the app: pantry check, scaling, and the assistant.