Spinach with Eggs

Ingredients

• four quarts of spinach
• one tablespoonful of cream
• one ounce of butter
• four eggs
• one teaspoonful of lemon-juice
• one grain of cayenne
• one dessert spoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Wash the spinach thoroughly and pick off the stalks.

2. 2

   Place it in a dry saucepan with salt and cover.

3. 3

   Heat until boiling for ten minutes.

4. 4

   Drain and chop finely.

5. 5

   In another saucepan, heat butter and cream, add spinach, and heat without boiling.

6. 6

   Poach eggs in boiling water with lemon juice for three minutes each.

7. 7

   Serve spinach topped with poached eggs, garnished with fried bread or toast.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 43. The excerpt below is the record exactly as published.

SPINACH WITH EGGS. 95 substituted for each othisr as convenience may require, but the result will be more satisfactory from using each as directed. The recipes throughout this work have been kept as nearly as pos- sible to quantities for serving four persons, using such surplusage as must necessarily occur in the proper cooking of joints, in the cold meat preparations. The etiquette of entrto making one service to a perstm sufficient* the proportion of quantity has still been in a measure preserved, as these are generally served in odd numbers five, seven, nine, etc. VEGETABLES. Spinach i^th Eggs.— For this provide : four quarts of spinach, one tablespoonf ul of cream, one ounce of butter, four eggs, one teaspoonful of lemon-juice, one grain of cayenne, one dessert spoonful of salt, one salt* spoonful of peppe

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