Common English Receipt for Spinach

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Take spinach leaf by leaf from the stalks, and be very careful to clear it from any weeds that may be amongst it, and to free it by copious and repeated washings from every particle of sand, or earth.
  2. Put the spinach into a large well-tinned stewpan or saucepan, with the water only which hangs about it.
  3. Throw in a small spoonful of salt.
  4. Keep the spinach constantly pressed down with a wooden spoon, and turned often for about a quarter of an hour, or until it is perfectly tender.
  5. Drain off the superfluous moisture.
  6. Chop the spinach quickly on a hot trencher.
  7. Dish and serve it immediately.
  8. Serve fried sippets of bread around this vegetable, unless it be prepared for an invalid.
Original Text
ANOTHER COMMON ENGLISH RECEIPT FOR SPINACH. Take it leaf by leaf from the stalks, and be very careful to clear it from any weeds that may be amongst it, and to free it by copious and repeated washings from every particle of sand, or earth. Put 318it into a large well-tinned stewpan or saucepan, with the water only which hangs about it; throw in a small spoonful of salt, and keep it constantly pressed down with a wooden spoon, and turned often for about a quarter of an hour, or until it is perfectly tender. Drain off the superfluous moisture, chop the spinach quickly on a hot trencher; dish and serve it immediately. Fried sippets of bread should always be served round this vegetable, unless it be prepared for an invalid.
Notes
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