Spinach as a Separate Dish

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 20 min Total: 20 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Wash spinach through several waters, into which a little salt has been added, after having removed all stalks. The last water should be without salt.
  2. Have ready a saucepan half full of boiling water and put the spinach into it. This will prevent a most disagreeable smell being emitted while the spinach is cooking.
  3. Boil for twenty minutes, keeping the spinach pressed down with a fork.
  4. If the spinach is not tender, boil for five minutes longer.
  5. Strain through a cullender, pressing hard with a plate or wooden vegetable press to get all the water out.
  6. Put into a bowl and beat well with a fork.
  7. Work the spinach through a hair sieve using a large wooden spoon.
  8. Work in half a gill of cream, a small piece of butter and a little milk.
  9. The spinach ought then to have the consistency of thick cream.
  10. Put it into a dish and serve with croutons of lightly fried French roll or garnished with hard-boiled eggs cut in quarters.
Original Text
Spinach as a Separate Dish Wash through several waters, into which a little salt has been added, four pounds of fresh spinach after having removed all stalks. The last water should be without salt. The spinach would have absorbed enough moisture to cook it in but nevertheless have ready a saucepan half full of boiling water and put the spinach into it. This will prevent a most disagreeable smell being emitted while the spinach is cooking. Boil for twenty minutes, keeping the spinach pressed down with a fork. It should then be quite tender; if it is not so, boil for five minutes longer. Strain through a cullender, pressing hard with a plate or wooden vegetable press to get all the water out; put into a bowl and beat well with a fork and then work it into another bowl through a hair sieve using a large wooden spoon. Then work in half a gill of cream, a small piece of butter and a little milk. The spinach ought then to have the consistency of thick cream. Put it into a dish and serve with croutons of lightly fried French roll or garnished with hard-boiled eggs cut in quarters. [Pg 115] PASTRIES, SWEETS, AND CAKES General Remarks For Tarts the fruit of all kinds must always be cooked first by itself. Bottled fruits should also be brought to a boil with sugar before being put into the pastry, except for baked apple dumplings. For Puddings the fruit should not be cooked before. Suet crust should be mixed with water with just the chill off but not hot. Milk puddings always require to be cooked in a very slow oven. Never use brown sugar for sweetening except for Christmas pudding and apple pudding.
Notes
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