Cream of Spinach
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1/2 peck spinach
- 6 cups cold water
- 1-1/2 teaspoons salt
- 3 tablespoons Cottolene
- 2 cups milk
- 2 slices onion
- 3 tablespoons flour
- 1/2 cup heavy cream
Method
- 1/2 peck spinach.
- 6 cups cold water.
- 1/2 small bay leaf.
- 1-1/2 teaspoons salt.
- 3 tablespoons Cottolene.
- 2 cups milk.
- 2 slices onion.
- 3 tablespoons flour.
- 1/2 cup heavy cream.
- Cayenne pepper and celery salt.
- PROCESS: Cook spinach in water thirty minutes.
- Drain, chop, and rub through sieve.
- Scald milk with onion and bay leaf.
- Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly.
- Add seasonings, spinach pulp;
- cook five minutes and serve with cream, whipped stiff.
- Sprinkle each portion with finely chopped parsley.