Spinach with Eggs

Ingredients

• One-half peck spinach
• one cup of boiling water
• one teaspoon of salt
• two tablespoons of butter
• four tablespoons of cream
• yolks of four eggs

Method

1. 1

   Cook spinach in boiling salted water, drain and chop.

2. 2

   Season with butter and cream.

3. 3

   Garnish with dressing made from egg yolks, butter, cream, and lemon juice.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 38. The excerpt below is the record exactly as published.

one teaspoon of salt and one rounded tablespoon of butter. Pack it closely in a small bread pan. When cold, cut it in half-inch slices and brown them delicately in hot butter. SALSIFY OR VEGETABLE OYSTER PLANT. Mrs. C. C. Pollard. Scrape plant, cut into crosswise slices, and put into boiling water and boil until tender, then thicken with cracker or bread crumbs, mash fine, season with but- ter, pepper and salt. Have ready a skillet with two tablespoons of hot lard, drop in cakes and fry until brown. ESCALLOPED SALSIFY, OR VEGETABLE OYSTER. Scrape the roots and throw them in water to pre- vent discoloring ; cut in pieces one-fourth of an inch thick, boil till tender, remove from the water, then fill the pudding dish with a layer of the oyster plant, and a layer of crackers, rolled not too fine ; salt and pepper to taste, and a plentiful supply of butter and milk enough to thoroughly moisten the quantity. Bake one hour. ITALIAN SPAGHETTI. Mrs. Lee Joyce. To one can of tomatoes add two quarts of water and boil. Add ten cents' worth of round steak cut in small pieces. Fry two large onions in bacon grease. Cook all together till meat is tender or about half an hour. Then add a small package of spaghetti and cook another half hour, stirring frequently to prevent burning. Add ten cents' worth of mild cheese in small squares and cook ten minutes longer. If too thick add water.. VFGETABLES 81 SPINACH. One-half peck spinach, use one cup of boiling water, one teaspoon of salt. Cook twenty minutes, drain and chop fine ; season with two tablespoons of butter and four tablespoons of cream. Or with a white sauce to which one-half lemon has been added. Garnish with hard boiled eggs. SPINACH WITH EGGS. Mrs. Jas. French. Boil spinach in plenty of hot salted water for twenty minutes. Drain well. Chop fine, put over fire with a large spoonful of butter, a little sugar, salt and pepper to taste. Turn into a deep dish, cover with dressing made from yolks of four eggs

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