Spinach with Poached Eggs
From Little French dinners, 1898
Eggs should be trimmed to the same size.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 49. The excerpt below is the record exactly as published.
Spinach with poached eggs). — Pick and wash three pounds of spinach and cook it with very little water, for about fifteen minutes. "When done, drain it into a colander, squeeze out all the water, and pass the spinach through a hair sieve. Return it then to an enamelled saucepan in which two ounces of butter have been melted, add a sprinkling of flour with pepper and salt to taste, and a little grated nutmeg and moisten with a small quantity of milk
Cook this with the app: pantry check, scaling, and the assistant.