Stewed Spinach

Ingredients

• two pounds of Spinach
• one ounce of butter
• three-quarters of an ounce of flour
• a pinch of salt
• a pinch of sugar
• a coffeecupful of either the milk or the stock
• a breakfastcupful of either the milk or the stock

Method

1. 1

   Wash the Spinach as directed, pick the leaves, and remove stalks if necessary.

2. 2

   Blanch in boiling salted water for six minutes, then drain and cool in cold water.

3. 3

   Chop the Spinach.

4. 4

   In a stewpan, melt butter, add flour, salt, and sugar, stirring for three minutes.

5. 5

   Add chopped Spinach, stir for five minutes, then moisten with milk, broth, or stock.

6. 6

   Stir until almost dry, then mix in a pat of butter or milk with a yolk of egg dissolved in it.

7. 7

   Serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 250. The excerpt below is the record exactly as published.

Stewed Spinach. — Wash two pounds of Spinach as directed, pick the leaves carefully, and if necessary remove stalks and mid-ribs. Blanch the Spinach by plunging it for six minutes in plenty of boiling salted water. Drain through a colander. Throw the Spinach into plenty of cold water to cool, and drain again, pressing out moisture as far as possible. Chop the Spinach up. Put into a stewpan one ounce of butter, three- quarters of an ounce of flour, a pinch of salt and a pinch of sugar. Stir this over the fire for three minutes. Add the chopped Spinach, stir round for five minutes, and moisten with a coffeecupful of milk, broth, or stock. Stir over a low fire for two minutes more, and then add a breakfastcupful of either the milk or the stock,

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