Spinach with Rice
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 130. The excerpt below is the record exactly as published.
SPINACH WITH RICE— Drain and chop 1^ cups (¥2 can) of DEL MONTE Canned Spinach and 2 tablespoons of DEL MONTE Canned Green Chile. Mix with % cup of thick, well seasoned, white sauce, and 2 cups of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.