CXX.— Spinage a la Creme
From A Lenten cookery book (1876).
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A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Proceed in the same way till it is hot, then stir in a gill of cream, with a pat of butter, and a large spoonful of pounded sugar, and stir well over the fire.
- CXXI.— Spinage a l'ltalienne.
- Pick, wash, put into boiling water, drain, and squeeze.
- Then chop very fine, and stew in a saucepan with butter.
- Add while stewing a few sweet almonds pounded, with a bit of candied citron, chopped fine, a spoonful of powdered sugar, some salt, and nutmeg.
- Stir in a couple of eggs and a little cream.
- Mix well, and keep turning over the fire with a wooden spoon till quite thick.
- Pour out upon a dish sprinkled with flour, and let it get cold;
- cut into squares or ovals and fry lightly, sprinkle with sugar, and pass a hot iron over.
- Sometimes this dish is eaten hot when first poured out, without being fried.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander