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French Method of Cooking Spinach

From The Boston Cooking School magazine of culinary science and domestic economics (1896).

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A historical recipe

The Boston Cooking School magazine of culinary science and domestic economics, by Hill, Janet McKenzie, 1852-1933, ed and Mass.) Boston Cooking School (Boston (1896).

France

Known as a French 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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. a pound of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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.

Method

  1. The French stew spinach in a little milk or stock, or in a little water to which a piece of butter has been added.
  2. The broth is served with the spinach.
  3. It is needless to add that spinach needs be thoroughly washed.
  4. Query 377.
  5. — Mrs.
  6. G.
  7. F.
  8. P., Arlington, Mass.
  9. : " Ki?idly give recipes for preserving rhubarb and strawberries, and for making strawberry jam as it is done if I FnglandJ^ Strawberry fam.
  10. Allow three-fourth a pound of sugar to each pound of fruit.
  11. Put the fruit into the preserving-pan and on the hot plate, sprinkle over a little sugar.
  12. As the fruit juices keep adding sugar, and, when it is all dissolved, bring to the boil, and boil quickly for about twenty minutes, keeping it stirred and skimmed.
  13. Stir carefully, not to break the strawberries.
  14. If it does not " set " at the end of twenty minutes, cook longer.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From The Boston Cooking School magazine of culinary science and domestic economics (1896), printed page 47, digitised by the Internet Archive: https://archive.org/details/bostoncookingsch19hill

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.