Spinach Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Take a quarter of a peck of spinach, picked and washed clean, put it into a sauce-pan, with a little salt, cover it close, and when it is boiled just tender, throw it into a sieve to drain; then chop it with a knife.
  2. Beat up six eggs, mix well with it half a pint of cream and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter; stir all well together.
  3. Put into the sauce-pan you boiled the spinach, and keep stirring it all the time till it begins to thicken.
  4. Wet and flour your cloth very well, tie it up and boil it an hour.
  5. When it is enough, turn it into your dish, pour melted butter over it, and the juice of a Seville orange, if you like it; as to sugar, you must add, or let it alone, just to your taste.
  6. You may bake it; but then you should put in a quarter of a pound of sugar.
  7. You may add biscuit in the room of bread, if you like it better.
Original Text
To make a Spinach Pudding. Take a quarter of a peck of spinach, picked and washed clean, put it into a sauce-pan, with a little salt, cover it close, and when it is boiled just tender, throw it into a sieve to drain; then chop it with a knife, beat up fix eggs, mix well with it half a pint of cream and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter; stir all well together, put into the sauce-pan you boiled the spinach, and keep stirring it all the time till it begins to thicken; then wet and flour your cloth very well, tie it up and boil it an hour. When it is enough, turn it into your dish, pour melted butter over it, and the juice of a Seville orange, if you like it; as to sugar, you must add, or let it alone, just to your taste. You may bake it; but then you should put in a quarter of a pound of sugar. You may add biscuit in the room of bread, if you like it better.
Notes
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