Spinach Souffle
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
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 Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). 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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Wash the spinach in several waters, put it in a covered saucepan on a good fire.
- Stir now and then to prevent burning, and after fifteen minutes add one tablespoon of salt.
- Cook five minutes more;
- drain and squeeze out the water.
- Then chop up very fine.
- Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper.
- Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning.
- Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set;
- then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it.
- Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once.
- If too little baked or not served at once, the souffle will be spoiled.