vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Spinach
From Virginia Cookery-book, 1884
Serves 1
Serve quickly to keep it hot.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 68. The excerpt below is the record exactly as published.
Stew Spinach. After picking the leaves from the stalks they must be well washed in several waters, and then boiled in a cov- ered vessel with just what adheres to them. After the spinach has boiled sufliciently chop it up fine. Mean- while put a lump of butter, with two spoonfuls of cream, and a little pepper, salt, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.