Spinach
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American 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.
- 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
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- After washing the spinach well and picking it over, boil in plenty of hot water, salted, for twenty-five minutes.
- Drain and press out the water;
- chop fine, put back over the fire with a large spoonful of butter, a teaspoonfur of sugar, one tablespoonful of vinegar, saltspoonful of salt.
- Beat until hot and smooth;
- turn into a hot dish and garnish with a, hard-boiled egg, cut in slices.
- Another nice dressing is made with a large spoonful of butter, two of milk, one teaspoonful of sugar and a very little nutmeg.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander