Spinach with Eggs on Toast
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 107. The excerpt below is the record exactly as published.
put it in a pot of boiling salted water. A pinch of soda is sometimes added to keep the spinach green. Let it boil from twenty to thirty minutes. When tender pour in a colander or sieve and drain. After the water is out, serve ; or see next receipt. FRENCHED SPINACH Proceed exactly as the foregoing receipt directs. After your spinach has drained, put it in a bowl and chop it fine. Next put in a saucepan, add butter and a dash of pepper, and serve smoking hot as a vegetable. SPINACH WITH EGGS ON TOAST Proceed exactly as in the two foregoing receipts, except the serving. Have ready thin slices of buttered toast and lay a spoonful of spinach on each slice. Upon each spoonful of spinach slip an egg which has been poached
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Cook this with the app: pantry check, scaling, and the assistant.