Thursday, October 18, 2012

Cream of Spinach

From "Fifty-Two Sunday Dinners", 1913.

½ peck spinach. (about 4 quarts)
6 cups cold water.
½ small bay leaf.
1½ teaspoons salt.
3 tablespoons Cottolene.
2 cups milk.
2 slices onion.
3 tablespoons flour.
½ cup heavy cream.
Cayenne pepper and celery salt.

Cook spinach in water thirty minutes. Drain, chop, and rub through sieve.

Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff.

Sprinkle each portion with finely chopped parsley.

Sunday, October 14, 2012

Spinach With Deviled Eggs

1 peck (editor: about 8 quarts) spinach.
¼ pound bacon.
Salt, pepper.
1/3 cup butter.
Few grains nutmeg.
5 hard-cooked eggs.
½ teaspoon salt.
¼ teaspoon pepper.
½ teaspoon finely chopped parsley.
½ teaspoon grated onion.
½ cup minced ham.
Cream Salad Dressing.

Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold.

Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together.

Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.

Tuesday, September 18, 2012

Italian Spinach "Alla Romana"

Clean and prepare the spinach.

Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach. When the spinach is cooked—in about ten minutes—drain it in a colander, and turn onto it the cold water from the faucet for a few moments. Then squeeze out all the water with the hands.

Put three tablespoons of olive-oil into a frying-pan; when this is thoroughly hot add the spinach, salt, and pepper. Cook for a few moments, stirring well with a fork and spoon, so the oil will permeate the spinach; then serve.

Do not chop the spinach.

Thursday, September 13, 2012

Spinach Filling for Noodles

  • 2 lbs. raw spinach, chopped
  • 3 tblsp. butter
  • salt and pepper
  • 1½ cups bread crumbs
  • 2 eggs

Make a recipe of noodle dough. Steam and brown the spinach in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning. Mix well.

Spoon mixture on noodle dough squares, fold in half and seal edges, like little pillows. Drop the filled squares into salted boiling water and cook 8 to 10 minutes.

Lift carefully with draining spoon to a serving dish and top with the half cup of bread crumbs which have been browned in butter.

Monday, September 10, 2012

Grilled Spinach and Salmon Sandwich

From "The Grill Sergeants" at the Pentagon Channel

2 slices bread of choice
clarified butter
2 slices pepper jack cheese
4 oz salmon, fresh filet
1/2 cup fresh spinach
chopped fresh garlic
chopped dill
olive oil

In small skillet, heat olive oil and pan-fry salmon filet. In another skillet, heat 2 tbsp olive oil and sauté spinach. Add garlic and dill to spinach to taste.

Butter bread and lay buttered side down in pan. Place cheese on each side slice of bread. Place salmon on one half and spinach on the other.

Close sandwich and grill in skillet until cheese melts.

Monday, March 9, 2009

Scalloped Spinach

* 2 lbs. spinach
* 2 cups milk
* 4 tblsp. butter
* salt
* 2 eggs, beaten
* 2 cups bread crumbs
* ½ cup chopped bacon
* pepper

Wash spinach thoroughly. Drain and cook with a little water in covered pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt and pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.

Monday, February 23, 2009

Spinach Recipes: Choosing and Preparing

Spinach requires dose examination and picking, as insects are frequently found among it and it is often gritty. Wash it through three or four waters. Then drain it and put it in boiling water. Fifteen to twenty minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a saucepan with a piece of butter and a little pepper and salt. Set it on the fire and let it stew five minutes, stirring it all the while.

It should be cooked so as to retain its bright green color and not sent to table, as it so often is, of a dull brown or olive color; to retain its fresh appearance, do not cover the vessel while it is cooking.

Wednesday, October 1, 2008

Cream of Spinach Soup

Although cream-of-spinach soup is not especially attractive in appearance, most persons enjoy its flavor, and the soup serves as another way of adding an iron-containing food to the diet. Children may often be induced to take the soup when they would refuse the spinach as a vegetable.

(Sufficient to Serve Four)

1 pt. milk
2 Tb. flour
2 Tb. butter
1/2 c. spinach purée
1 tsp. salt
1/8 tsp. pepper

Make white sauce of the milk, flour, and butter. Add the spinach purée, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.

Friday, September 26, 2008

Cream of Spinach

Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste. Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt. Cook and stir it about ten minutes. Add to this two quarts of strong stock; let boil up, then rub it through a strainer. Set it over the fire again, and, when on the point of boiling, mix with it a tablespoonful of butter, and a teaspoonful of granulated sugar.

Monday, September 22, 2008

Spinach Recipes: Italian Spinach Side-Dish (Spinaci per contorno)

After cooking the spinach in boiling water and chopping them fine, the spinach can be cooked in different ways:

1. With butter, salt and pepper, adding a little brown stock, if you have it, or a few tablespoonfuls of broth, or milk.

2. With onion sauce (onion chopped very fine) and butter.

3. With butter salt and pepper, adding a very small pinch of grated cheese.

4. With butter, a drop of olive oil and tomato sauce or tomato paste diluted with soup stock or water.